Coconut Chermoula Chickpea & Pumpkin Soup
with Bacon & Coriander
Turn a warming veggie soup into a mouthwatering comfort 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 coriander garnish for a bright finish.
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 packet
kale
1 packet
Peeled & Chopped Pumpkin
1 packet
chickpeas
1
brown onion
3 clove
garlic
1 packet
tomato paste
1 sachet
chermoula spice blend
1 packet
coconut milk
1 tsp
coriander
1 packet
diced bacon
(May be present: Soy. )
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 into bite-sized chunks. Tear kale leaves from the stems then discard stems. • Place potato 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. • When the veggies have 8 minutes cook time remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain and rinse half the chickpeas. • Finely chop brown onion and garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate.
• In a large saucepan, heat a drizzle of olive oil over 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 and the brown sugar. Stir to combine, bring to a simmer, then cook until slightly reduced, 3-5 minutes. Season to taste.
• Remove saucepan from the heat. Add roasted veggies, gently stirring until combined.
• Divide creamy chermoula chickpea and coconut soup between bowls. • Tear over coriander and sprinkle over bacon bits to serve. Enjoy!