Roast pumpkin chickpea soup

1 Jap pumpkin peeled and sliced

1 can chick peas, rinsed

1 leek

Dab of butter

 Olive oil

Chicken or vegetable stock

Toss the pumpkin in olive oil (I use the oil from the marinated fetta).

Roast in oven 200 degrees for about an hour,or until cooked.

Slice leek. In a large saucepan add 2 teaspoons of olive oil (again I use oil from the marinated fetta), butter and cook the leek.

Add chickpeas to toss through the butter mixture, then add pumpkin and enough stock to more than cover the contents of the pot.

Cook for 20 minutes or until the pumpkin becomes mashy. Blend. Serve with yoghurt

The addition of chickpeas to the soup adds protein to an otherwise low protein meal. If eaten with bread, the combination of a grain (bread) and legume (chickpeas) makes a complete protein. Serving with yoghurt, which is already a complete protein, enhances the protein content.