Chermoula White Bean, Capsicum & Kale Soup
with Dukkah & Garlic Tortilla Flatbreads- Almond
- Sesame
- Gluten
- Soy
- Wheat
- Peanuts
- Pine nut
- Milk
- Walnut
- Brazil nut
- Soy
- Pistachio
- Wheat
- Pecan
- Cashew
- Gluten
- Hazelnut
- Macadamia
- May contain traces of allergens
Take your tastebuds to the Middle East with this hearty plant-based dish that delivers in the flavour, texture and aroma departments. Simple steps, like roasting the veggies to bring out their natural sweetness, and dusting the flatbreads with nutty dukkah before crisping them up in the oven, are what makes all the difference.
Ingredients
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Dukkah
(Contains: Almond, Sesame; May be present: Peanuts, Pine nut, Milk, Walnut, Brazil nut, Soy, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia.)
2
Garlic
1
Kale
1 packet
Cannellini Beans
1 sachet
Vegetable Stock Pot
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Capsicum
1
Zucchini
1 packet
Parsley
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with some dukkah (save a generous pinch for the flatbreads!) and season with pepper. Toss to coat. Roast until tender, 15-20 minutes.
• While veggies are roasting, drain and rinse cannellini beans. • Roughly tear kale leaves, then discard stems. • Finely chop garlic. • Microwave the plant-based butter and garlic in a small heatproof bowl for 10 second bursts or until melted. Stir to combine. • Place mini flourtortillas on a second lined oven tray. Brush with half the garlic butter and sprinkle with reserved dukkah, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook cannellini beans and chermoula spice blend, stirring, until fragrant, 1-2 minutes. • Stir in tomato sugo, vegetable stock pot, the brown sugar and the water. Bring to a simmer and cook until slightly thickened, 5-8 minutes. • When the soup is halfway through cooking, bake the tortilla flatbreads until golden and crispy, 5-6 minutes. • When the soup has 2 minutes remaining, stir through kale until wilted 1-2 minutes. Stir through roasted veggies and remaining garlic butter. Season to taste.
• Divide chermoula white bean, capsicum and kale soup between bowls. • Tear over parsley. • Serve with dukkah and garlic tortilla flatbreads. Enjoy!
