Caribbean Chickpea & Coconut Soup
with Sweet Potato & CornChannel the flavours of the Caribbean into a hearty soup brimming with chickpeas, creamy coconut milk and roasted root veggies. Zingy lemon and mild Caribbean spices bring the tropical vibes, while the roasted sweetcorn adds a sweet and toasty depth of flavour. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
sweet potato
1
carrot
2 clove
garlic
1 bag
herbs
1
fresh chilli
½
lemon
1 tin
chickpeas
1 box
diced tomatoes with garlic & onion
1 tin
coconut milk
1 tin
sweetcorn
1 sachet
vegetable stock powder
1 bag
mixed leaves
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato and carrot into small chunks. Drain sweetcorn. • Place sweet potato, carrot and corn on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the veggies are roasting, finely chop garlic. Cut lemon into wedges. Drain and rinse chickpeas. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and mild Caribbean jerk seasoning, stirring, until fragrant, 1-2 minutes. • Stir through diced tomatoes with garlic & onion, coconut milk and vegetable stock powder.
• Add chickpeas to the soup. Bring to a simmer. Cook until slightly thickened, 6-10 minutes. • Stir though roasted veggies and mixed leaves. Season to taste. • Add a squeeze of lemon juice to taste.
TIP: Stir through a splash of water if you prefer a thinner soup.
• Thinly slice fresh chilli (if using). • Divide Caribbean chickpea and coconut soup between bowls. Sprinkle with chilli. Tear over herb leaves. • Serve with any remaining lemon wedges.
