Chermoula Chickpea, Chicken & 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
330 g
Chicken Breast
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
(Contains: Soy, May contain traces of allergens;)
1 packet
Coconut Milk
1
Lemon
6
Mini Flour Tortillas
(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)
1 sachet
Dukkah
(Contains: Peanuts, Pine nut, Milk, Walnut, Brazil nut, Soy, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia, May contain traces of allergens, Almond, Sesame;)
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 half the chickpeas. • Finely chop brown onion and garlic. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, chickpeas and onion, stirring, until chicken is browned and cooked through (when no longer pink inside), 5-6 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, gently stirring until combined.
• Divide creamy chermoula chicken, chickpea and pumpkin soup between bowls. • Tear over coriander to serve. Enjoy!
