Chunky squash and chickpea soup

Ingredients

• 1 butternut squash, peeled and diced, reserving the seeds
• 1 tablespoon cumin seeds
• 1 dried red chilli, crumbled
• olive oil
• 2 sticks of celery, trimmed and finely chopped
• 3 cloves of garlic, peeled and finely chopped
• a few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped
• 2 small red onions, peeled and finely chopped
• 1.5 litres organic chicken or vegetable stock
• 2 x 400g cans of chickpeas, drained
• 50g almond flakes
• ½ tablespoon each of fennel seeds, sesame seeds and poppy seeds
• sea salt and freshly ground black pepper
• zest of 2 lemons
• a few sprigs of fresh mint, leaves picked and chopped
• harissa paste
• extra virgin olive oil

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