Creamy Chermoula Chickpea Soup
with Roast Pumpkin & Cashews
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.
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.
Ingredients
1 bag
Peeled & Chopped Pumpkin
1
potato
1
carrot
1 tin
chickpeas
(May be present: Wheat, Gluten. )
1
brown onion
3 clove
garlic
1 packet
tomato paste
1 sachet
chermoula spice blend
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, Peanut, Sesame, Soy. )
1 pinch
chilli flakes
Not included in your delivery
olive oil
2 cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• 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.
• Remove saucepan from the heat. Add roasted veggies and the baby spinach leaves, gently stirring until combined.
• Divide chermoula chickpea and coconut soup between bowls. • Sprinkle with roasted cashews and chilli flakes (if using) to serve. Enjoy!
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