Creamy Chermoula Chickpea & Pumpkin Soup
with 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.
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 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 packet
baby spinach leaves
1 packet
coriander
Not included in your delivery
olive oil
2 cup
water
¼ tsp
salt
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• 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 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, the salt and 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 baby spinach leaves, gently stirring until combined.
• Divide creamy chermoula chickpea and pumpkin soup between bowls. • Tear over coriander to serve. Enjoy!