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North African Recipes

Coconut Chermoula Chickpea & Pumpkin Soup

Coconut Chermoula Chickpea & Pumpkin Soup

Coconut Chermoula Chickpea & Pumpkin Soup

with Kale, Fetta & Coriander

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Turn a warming veggie soup into a mouthwatering comfort 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 coriander garnish for a bright finish.

Allergens:

Milk

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Tomato Paste

1 packet

Coriander

3

Garlic

1

Kale

1 packet

Peeled & Chopped Pumpkin

1

Brown Onion

1

Potato

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Coconut Milk

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Chickpeas

Not included in your delivery

1 tsp

brown sugar

2 cup

water

1 drizzle

olive oil

Nutritional Values

Calories629 kcal

Energy (kJ)2630 kJ

Fat29.7 g

of which saturates19.1 g

Carbohydrate60.1 g

of which sugars26.1 g

Dietary Fibre23.5 g

Protein25.3 g

Sodium897 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Paper

Cooking Steps

Roast the veggies

1

• 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.

Get prepped

2

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

Start the soup

3

• 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.

Finish the soup

4

• 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.

Add the veggies

5

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

Finish & serve

6

• Divide creamy chermoula chickpea and pumpkin soup between bowls.
• Tear over coriander. Crumble over with fetta cubes to serve. Enjoy!

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