Chermoula Chicken, Chickpea & Coconut Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chermoula Chicken, Chickpea & Coconut Soup

Chermoula Chicken, Chickpea & Coconut Soup

with Roast Pumpkin & Coriander

Turn a chicken soup into a mouthwatering meal by simmering creamy coconut milk with chickpeas and our cumin, paprika and turmeric-laced chermoula spice blend. Just before serving, stir through a trayful of earthy roasted veg, plus greens for an extra pop of colour. Don't forget the roasted cashew garnish for some crunch.

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

Peeled & Chopped Pumpkin

1

potato

1

carrot

1 packet

chicken breast

1

brown onion

3 clove

garlic

1 packet

tomato paste

1 sachet

chermoula spice blend

1 tin

coconut milk

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 pinch

chilli flakes

1 bag

coriander

1 packet

chickpeas

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

sideBannerName

Nutritional Values

Energy (kJ)3131 kJ
Fat25 g
of which saturates15.2 g
Carbohydrate67.4 g
of which sugars31 g
Protein56.4 g
Sodium1709 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place potato, carrot and peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, drain and rinse chickpeas. • Finely chop brown onion and garlic. • Cut chicken breast into 2cm chunks.

3
3

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion and chicken, tossing, until cooked through, 5-6 minutes. • Add garlic, tomato paste, chermoula spice blend and chickpeas and cook until fragrant, 1 minute.

4
4

• Add the water, coconut milk, vegetable stock powder and the brown sugar. Stir to combine, bring to a simmer, then cook until slightly reduced, 3-5 minutes.

5
5

• Remove saucepan from the heat. Add roasted veggies and the baby spinach leaves, gently stirring until combined.

6
6

• Divide chermoula chicken, chickpea and coconut soup between bowls. • Sprinkle with chilli flakes (if using) and tear over coriander to serve. Enjoy!