Chermoula Chickpea & Pumpkin Soup
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Chermoula Chickpea & Pumpkin Soup

Chermoula Chickpea & Pumpkin Soup

with Bacon Bits, Kale & 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.

Tags:
Calorie Smart
•Over 30g protein
Allergens:
Sulphites

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

1

Potato

1

Peeled & Chopped Pumpkin

1

Chickpeas

1

Diced Bacon

(May be present: Soy. )

1

Brown Onion

3

Garlic

1

Tomato Paste

1

Chermoula Spice Blend

(Contains Sulphites;)

1

Coconut Milk

1

Coriander

1

Kale

Not included in your delivery

olive oil

water

brown sugar

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Nutritional Values

Energy (kJ)2723 kJ
Calories651 kcal
Fat29.1 g
of which saturates19.1 g
Carbohydrate60.9 g
of which sugars26.6 g
Dietary Fibre23.8 g
Protein30.2 g
Sodium1215 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• Meanwhile, drain and rinse chickpeas. • Finely chop brown onion and garlic. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

3

• 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.

4

• 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.

5

• Remove saucepan from the heat. Add roasted veggies, gently stirring until combined.

6

• Divide creamy chermoula chickpea and pumpkin soup between bowls. • Tear over coriander to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide creamy chermoula chickpea and coconut soup between bowls. • Tear over coriander and sprinkle over bacon bits to serve. Enjoy!