Pumpkin Chickpea Stew

Ingredients

• 150 g Chorizo (paprika sausage)
• 1 onion
• 2 Garlic cloves
• 1 tsp fresh rosemary leaves (chopped)
• 3 tbsp olive oil
• 100 g canned chickpeas
• 200 g pumpkin flesh
• 600 ml Vegetable Broth
• 0.25 head savoy cabbage
• Salt
• ground pepper
• 2 tbsp mixed fresh herbs (chopped)
• 50 ml premium olive oil

Instructions

1. 1.

   Peel the sausage and cut it into small pieces or slices.

2. 2.

   Peel and dice the onion.

3. 3.

   Peel and finely chop the garlic cloves.

4. 4.

   Drain the chickpeas.

5. 5.

   Cut the pumpkin into about 2 cm cubes.

6. 6.

   Remove the outer leaves of the savoy cabbage, cut out the core and slice into fine strips.

7. 7.

   Sauté the onion in hot oil in a pot until translucent, add the sausage, garlic and rosemary and cook for a few minutes; then add the chickpeas, pumpkin and broth, cover and simmer for about 15 minutes. Add the cabbage, season with salt and pepper, and let it simmer uncovered for about 5 more minutes.

8. 8.

   Whisk the olive oil with the herbs.

9. 9.

   Serve by ladling the soup onto plates and drizzle some herb oil over the top.