Chermoula Chickpea, Chicken & Pumpkin Soup

Name: Chermoula Chickpea, Chicken & Pumpkin Soup with Dukkah, Kale & Tortillas
Total time: 35m
Yield: 2
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; 1 packet Coconut Milk; 1 Lemon; 6 Mini Flour Tortillas; 1 sachet Dukkah

with Dukkah, Kale & Tortillas

4.5(33)

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Calories

1000 kcal

Protein

66.9g protein

Difficulty

Easy

Allergens:

Gluten
Soy
Wheat
Almond
Sesame
Soy
May contain traces of allergens
Milk
Peanuts
Pine nut
Walnut
Brazil nut
Pistachio
Wheat
Pecan
Cashew
Gluten
Hazelnut
Macadamia

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Coriander

Garlic

Kale

1 packet

Peeled & Chopped Pumpkin

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

Lemon

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;)

Nutritional Values

Energy (kJ)4190 kJ

Calories1000 kcal

Fat37.2 g

of which saturates20.6 g

Carbohydrate90.1 g

of which sugars25.1 g

Dietary Fibre27 g

Protein66.9 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•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. • 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.