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Creamy Chermoula Chickpea Soup

Creamy Chermoula Chickpea Soup

with Roast Pumpkin & Cashews

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Turn a veggie soup into a mouthwatering 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 sweet and earthy roasted veg, plus greens for an extra pop of colour. Garnish with roasted cashews for crunch, and chilli flakes if you'd like some heat.

This recipe is under 650kcal per serving.

Tags:Under 650kcalPlant BasedNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SulphitesTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

peeled & chopped pumpkin

1

potato

1

carrot

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

1

onion

3 clove

garlic

1 packet

tomato paste

1 sachet

chermoula spice blend

(ContainsSulphites)

1 tin

coconut milk

1 sachet

vegetable stock powder

1 bag

mixed leaves

1 packet

roasted cashews

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 pinch

chilli flakes

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

(May be present Gluten, Soy, Milk, Tree Nuts, Peanuts, Sesame)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2669 kJ
Fat26.4 g
of which saturates14.5 g
Carbohydrate71 g
of which sugars24.1 g
Protein20.6 g
Sodium1726 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Place potato, carrot 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.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2

Meanwhile, finely chop onion and garlic. Drain and rinse chickpeas.

3

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.

4

Add the water, coconut milk, vegetable stock powder and the brown sugar. Bring to a simmer, then cook until slightly reduced, 3-5 minutes.

5

Remove saucepan from the heat. Add roasted veggies and mixed leaves, gently stirring, until combined.

6

Divide creamy chermoula chickpea soup between bowls. Sprinkle with roasted cashews and chilli flakes (if using) to serve.