Coconut Chermoula Chickpea & Pumpkin Soup

Name: Coconut Chermoula Chickpea & Pumpkin Soup with Bacon & Coriander
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 potato; 1 packet kale; 1 packet Peeled & Chopped Pumpkin; 1 packet chickpeas; 1 brown onion; 3 clove garlic; 1 packet tomato paste; 1 sachet chermoula spice blend; 2 cup water; 1 packet coconut milk; 1 tsp brown sugar; 1 tsp coriander; 1 packet diced bacon

with Bacon & Coriander

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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.

Tags:

Over 30g protein

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

kale

1 packet

Peeled & Chopped Pumpkin

1 packet

chickpeas

brown onion

3 clove

garlic

1 packet

tomato paste

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

coconut milk

1 tsp

coriander

1 packet

diced bacon

(May be present: Soy, Milk.)

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2427 kJ

Calories580 kcal

Fat22.5 g

of which saturates16.6 g

Carbohydrate65.5 g

of which sugars30.3 g

Dietary Fibre24.2 g

Protein22.9 g

Sodium1620 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• 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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. • Add garlic, tomato paste, chermoula spice blend and chickpeas 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.