Chermoula Chickpea & Pumpkin Soup
with Kale & 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Brown Onion
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Chickpeas
1 packet
Coconut Milk
1 packet
Coriander
3
Garlic
1
Kale
1
Long Chilli
1
Potato
1 packet
Peeled & Chopped Pumpkin
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
2 cup
water
1 tsp
brown sugar
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 chickpeas.
• Finely chop brown onion and garlic.
• Thinly slice long chilli (if using).
• In a large saucepan, heat a drizzle of olive
oil over medium-high heat. Cook onion and
chickpeas, stirring, until softened, 3-4 minutes.
• Add garlic, tomato paste and chermoula spice
blend 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 with salt and pepper.
• Remove saucepan from heat. Add roasted
veggies, gently stirring until combined.
• Divide creamy chickpea and pumpkin soup
between bowls.
• Tear over coriander to serve. Enjoy!
TIP: Keeping a portion for later? See storage and
re-heating instructions under allergens!
