Coconut Chermoula Chickpea & Pumpkin Soup

• 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 and 
chickpeas, stirring, until softened, 3-4 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 
with salt and pepper to taste. 

• Remove saucepan from the heat. Add roasted
veggies, gently stirring until combined.