Chermoula Chickpea & Coconut Soup
with Roast Pumpkin & Coriander
Turn a veggie 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.
This recipe is under 650kcal per serving.
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.
Ingredients
1
potato
1
carrot
1 bag
Peeled & Chopped Pumpkin
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
Nutritional Values
Utensils
Cooking Steps
• 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.
• Meanwhile, drain and rinse chickpeas. • Finely chop brown onion and garlic.
• In a large saucepan, heat a drizzle of olive oilover medium-high heat. • Cook onion, stirring, until softened, 3-4 minutes. • Add garlic, tomato paste, chermoula spice blend and chickpeas and cook until fragrant, 1 minute.
• 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.
• Remove saucepan from the heat. Add roasted veggies and the baby spinach leaves, gently stirring until combined.
• Divide chermoula chickpea and coconut soup between bowls. • Sprinkle with chilli flakes (if using) and tear over coriander to serve. Enjoy!