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Middle Eastern Chicken, Chickpea & Coconut Soup
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Middle Eastern Chicken, Chickpea & Coconut Soup

Middle Eastern Chicken, Chickpea & Coconut Soup

with Roast Pumpkin & Coriander

Turn a chicken 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 coriander garnish for a bright finish.

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
DifficultyEasy

Ingredients

Serving amount

1 bag

Peeled & Chopped Pumpkin

1

potato

1 packet

chicken breast

1

brown onion

3 clove

garlic

1 packet

tomato paste

1 sachet

chermoula spice blend

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 pinch

chilli flakes

1 bag

coriander

1 packet

coconut milk

1

carrot

1 packet

chickpeas

(May be present: Wheat, Gluten. )

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)3192 kJ
Fat26.4 g
of which saturates17.2 g
Carbohydrate67.8 g
of which sugars32.4 g
Protein57 g
Sodium1720 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, drain and rinse chickpeas. • Finely chop brown onion and garlic. • Cut chicken breast into 2cm chunks.

3
3

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion and chicken, stirring, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add garlic, tomato paste, chermoula spice blend and chickpeas and cook until fragrant, 1 minute.

4
4

• 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.

5
5

• Remove saucepan from the heat. Add roasted veggies and baby spinach leaves, gently stirring until combined.

6
6

• Divide chermoula chicken, chickpea and coconut soup between bowls. • Sprinkle with chilli flakes (if using) and tear over coriander to serve. Enjoy!