Dinner - Lunch

Pumpkin Soup + Crispy Za’atar Chickpeas and Labneh

April 26, 2016

Pumpkin Soup + Crispy Za'atar Chickpeas and Labneh | erin made this-4 I had my friends over for a 3 course chick pea dinner on the weekend. This was completely unintentional. I was just going about preparing some felafel, hummus and these delicious chickpea chips and BAM! Chickpeas 3 ways. Not a chickpea 3 way. 

Despite my concerns about gassiness, this truly delighted me. You see, I am trying to eat vegetarian. Mainly because it’s cheaper and that it’s better for the environment. But also because I want to teach myself a myriad of ways to prepare pulses. 

Josie and Hannah provided some heavy inspo in this decision, too. You should go check them out and their year long project to make things from scratch. This month’s theme was pulses (in honour of the UN’s Year of the Pulse!) and when I saw those vegetarian scotch eggs from Hannah, IT WAS DEFINITELY ON! 

I guess my 3 course chickpea dinner wasn’t enough, because yesterday I went and made this lovely autumn inspired soup. A sweet pumpkin soup topped with some Za’atar chickpeas and labneh because my need for labneh can be likened to oxygen/water etc. 

What is za’atar you ask? It’s a middle eastern spice and herb blend with thyme, marjoram oregano, sumac and sesame seeds. The recipe will vary place to place, but I’m sure you’re catching it’s vibe. I get mine from Herbies, but you could replace it with some of the ingredients listed above or some regular old cumin or sumac would do just fine if you can’t be bothered. 

Pumpkin Soup + Crispy Za'atar Chickpeas and Labneh | erin made this-1

Pumpkin Soup + Crispy Za'atar Chickpeas and Labneh | erin made this-2

Pumpkin Soup + Crispy Za'atar Chickpeas and Labneh
Serves 4
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FOR THE SOUP
  1. 750g pumpkin
  2. 1 clove garlic
  3. 1 onion, roughly chopped
  4. 2 cups vegetable stock
  5. 2 cups water
  6. 3 sprigs of thyme
FOR THE CHICKPEAS
  1. 1 400g can chickpeas, drained and rinsed well
  2. 2 tsp za'atar
  3. 1 tbsp olive oil
  4. labneh, to serve
Instructions
  1. Pre heat the oven to 180 degrees Celsius and line a large baking tray.
  2. Toss the chickpeas with the za'atar and oil in a medium bowl then transfer to the baking tray.
  3. Roast for an hour and a half or until the chickpeas are dry and crunchy.
  4. Meanwhile, place all soup ingredients in a large pot on the stove and simmer until the pumpkin is soft, about 30 minutes.
  5. Allow the soup to cool slightly, then blend with a stick blender or regular blender until smooth.
  6. Serve with chickpeas, labneh and some parsley or mint.
Notes
  1. I make a batch of labneh each week and it is so easy! Place piece of cheesecloth or chug in a sieve then place about 500g (more or less if you like) in the cloth and allow to drain at room temperature for a few hours. Store in the refrigerator for a week or two.
erin made this http://erinmadethis.com/
Pumpkin Soup + Crispy Za'atar Chickpeas and Labneh | erin made this-3

7 thoughts on “Pumpkin Soup + Crispy Za’atar Chickpeas and Labneh

  1. Erica

    Chickpeas are my favorite bean! So versatile, and I love that you used it 3 ways that sounds like the best dinner ever!
    This soup looks amazing – especially with those crispy beans on top!!! <3

    Reply
  2. merilyn

    yum! … I love the look of this thanks erin!
    I must try the za’atar spice!
    all inspirational hun! love m:)X

    Reply
  3. Josie Donaldson

    Haha, I feel you with the gas concern when it comes to chickpeas.

    For real though, this all looks so good. Someone made me a Za’atar foccacia a few years ago and it was off tap, but I haven’t bothered making anything with it yet. Now it’s getting into soup season I might have to change that by trying out this recipe.

    Happy to hear you’re trying to eat more vegetarian meals. I decided to go vegetarian rather than vegan because I realised a lot of the food I was eating still wasn’t really ethical. Case in point: honey produced in my friends backyard vs. a can of chickpeas grown and shipped from Iran. Pretty certain the honey has a smaller carbon footprint. Also I miss cheese…so much…

    Take care x

    Reply
  4. Claudia Brick

    I am LOVING chickpeas so your 3 course meal sounds epic. Hummus is the current go-to but sounds like I need to branch out! I’ve ended up eating a lot less meat this year too – mainly because as a student, pulses and eggs are way more affordable, but it is better for the environment so thats a win too. And uhhh pumpkin soup is the best, especially in this freezing melbourne weather!

    Reply
  5. Erika

    YUM. I’ve only recently come around to the magic of pulses myself – mostly because the UK hummus/falafel game is so strong. Also lentils dude. Gingery, garlicy dhal is life. Actually, South Indian food in general is an excellent way to spice up (see what I did there?) your veggie/pulse adventures.

    Reply

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