Chermoula Chickpea & Pumpkin Soup
with Tortillas & 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.
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.)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
1 tsp
brown sugar
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. 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 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.
• Remove saucepan from the heat. Add roasted veggies and a squeeze of lemon juice, gently stirring until combined.
• While soup is simmering, spread mini flour tortillas 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 creamy chermoula chickpea and pumpkin soup between bowls. • Tear over coriander and serve with tortillas and any remaining lemon wedges.
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If keeping a portion for later, allow it to cool slightly, then transfer it to a shallow, microwave-safe container and refrigerate promptly. When reheating, microwave on high until piping hot (above 60°C), stirring halfway through. Do not leave the food at room temperature for more than 2 hours. Consume within 3 days. Enjoy!
