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Butternut and Chick Pea Soup with Bulgur Wheat
  • 2 tablespoons regular olive oil
  • 1 red onion (peeled and chopped)
  • kosher salt (to taste)
  • 1 butternut squash (peeled, de-seeded and chopped into 2cm / ¾in cubes)
  • 1 clove garlic (peeled and finely grated or minced)
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 - 3 (total weight approx. 75g / 2½ oz) preserved lemons (finely chopped)
  • 1½ cups home-cooked garbanzo beans or drained weight from a jar or can
  • 6 cups mild vegetable broth
  • ⅔ cup bulgur wheat
  • chopped cilantro to serve (optional)
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