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North African Recipes

Coconut Chermoula Chickpea & Pumpkin Soup

Coconut Chermoula Chickpea & Pumpkin Soup

Coconut Chermoula Chickpea & Pumpkin Soup

with Kale, Fetta & Coriander

Up to 180$ + Free Treats / Extras for Life

Allergens:

Milk

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 packet

Tomato Paste

1 packet

Coriander

3

Garlic

1

Kale

1 packet

Peeled & Chopped Pumpkin

1

Brown Onion

1

Potato

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Coconut Milk

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Chickpeas

Nutritional Values

Calories578 kcal

Energy (kJ)2420 kJ

Fat25.1 g

of which saturates18.4 g

Carbohydrate57.3 g

of which sugars23.4 g

Dietary Fibre23.5 g

Protein25.3 g

Sodium897 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.

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. Crumble over with fetta cubes to serve. Enjoy!

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