Butternut and Chick Pea Soup With Bulgur Wheat
This is a comforting, deeply flavoured meal of a soup. I love an Italian minestrone, and I wanted to make a soup that drew on that, but within a different flavour range. So here the sweetness of onion and butternut is countered by the aromatic sourness of preserved lemons — if you don’t have them, you could add some finely grated zest of a regular lemon after cooking the onion, and add a spritz of juice along with the stock — and, in place of pasta, I add bulgur wheat. Like many soups it thickens on standing, in which case you can you can either add more liquid, or just eat it as a stew. Either way, it is fragrant and filling, and is in reassuringly regular rotation in my house.
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