Coconut Chermoula Chickpea & Pumpkin Soup
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Coconut Chermoula Chickpea & Pumpkin Soup

Coconut 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.

Tags:
Plant Based
Calorie Smart

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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 packet

coriander

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2427 kJ
Calories580 kcal
Fat22.5 g
of which saturates16.6 g
Carbohydrate65.5 g
of which sugars30.3 g
Dietary Fibre24.2 g
Protein22.9 g
Sodium1620 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper

Instructions

1
1

• 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.

2
2

• Meanwhile, drain and rinse chickpeas. • Finely chop brown onion and garlic.

3
3

• In a deep frying pan, 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.

4
4

• 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 with salt and pepper.

5
5

• Remove pan from the heat. Add roasted veggies, gently stirring until combined.

6
6

• Divide coconut chermoula chickpea and pumpkin soup between bowls. • Tear over coriander to serve. Enjoy!