Chermoula Chickpea & Pumpkin Soup
with Dukkah, Kale & Tortillas
Turn a warming veggie soup into a mouthwatering comfort meal by simmering creamy coconut milk with chickpeas and our 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 packet
Coriander
3
Garlic
1
Kale
1 packet
Peeled & Chopped Pumpkin
1
Brown Onion
1 packet
Tomato Paste
1 packet
Chickpeas
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Coconut Milk
1
Lemon
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 sachet
Dukkah
(Contains: Almond, Sesame; May be present: Soy, Milk, Peanuts, Pine nut, Walnut, Brazil nut, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia.)
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.
• Tear kale leaves from stems, then discard stems.
• Place 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.
• Slice lemon into wedges.
• 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, dukkah and chermoula
spice blend and cook until fragrant, 1 minute.
• Add the water, coconut milk and 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 and a squeeze of lemon juice,
gently stirring until combined.
• While soup is simmering, spread mini flourtortillas
out evenly on a second lined oven tray. Drizzle with
olive oil and season with salt and pepper.
• Bake until golden, 5-8 minutes.
• Divide chermoula chickpea and pumpkin soup
between bowls.
• Tear over coriander and serve with tortillas and any
remaining lemon wedges. Enjoy!
TIP: Keeping a portion for later? See storage and
reheating instructions under allergens.
