Creamy Chermoula Chickpea Soup

Name: Creamy Chermoula Chickpea Soup with Roast Pumpkin & Cashews
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 bag Peeled & Chopped Pumpkin; 1 potato; 1 carrot; 1 tin chickpeas; 1 brown onion; 3 clove garlic; 1 packet tomato paste; 1 sachet chermoula spice blend; 2 cup water; 1 tin coconut milk; 1 sachet vegetable stock powder; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet roasted cashews; 1 pinch chilli flakes

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 earthy roasted veg, plus greens for an extra pop of colour. Don't forget the roasted cashew garnish for some crunch.

Tags:

Not Suitable for Coeliacs

•Plant Based

•Calorie Smart

Allergens:

Tree Nuts

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 Time

DifficultyEasy

Ingredients

Serving amount

1 bag

Peeled & Chopped Pumpkin

potato

carrot

1 tin

chickpeas

brown onion

3 clove

garlic

1 packet

tomato paste

1 sachet

chermoula spice blend

(May be present: Soy.)

1 tin

coconut milk

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

roasted cashews

(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)

1 pinch

chilli flakes

Not included in your delivery

olive oil

2 cup

water

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2015 kJ

Fat26.3 g

of which saturates14.5 g

Carbohydrate76.2 g

of which sugars26 g

Protein20.8 g

Sodium1655 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

PDF

• 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.

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

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, w3-4 minutes. • Add garlic, tomato paste, chermoula spice blend and chickpeas and cook until fragrant, 1 minute.

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