Sunday lunch: Thai chickpeas and pumpkin soup

Christina G gives a great cooking lesson, and let's face it, I need all the visual help I can get--so I really liked the video! I never met a chickpea dish I didn't like, and this was no exception:


I needed to use another Hokkaido pumpkin, so I went out on a limb and tried another new recipe in the Thai genre. This recipe also turned out well, but I did spice it up a tiny bit more. The Hokkaidos provide the rich flavor such a soup needs, and a lovely balance to the coconut flavor.

Theae square containers are .5 liter, so a perfect size to take to the office as an afternoon snack or a compliment to the above. If lunch plans appear and if it looks like I won't be finishing these by Wed (ok, I ate one tonight already), they are actually freezer containers so they will get popped into the freezer to become an easy meal later.




A busy week is upcoming which I spent all weekend preparing for. More on that topic soon.