Moroccan Chicken, Chickpea & Pumpkin Soup

Name: Moroccan Chicken, Chickpea & Pumpkin Soup with Garlic Flatbreads & Roasted Almonds
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: 1 olive oil; plant-based butter; water; 1 Parsnip; 1 Peeled Pumpkin Pieces; 1 Chermoula Spice Blend; Garlic; 1 Chicken Breast; 1 Tomato Paste; 1 Flatbread; 1 baby leaves; 1 Coconut Milk; 1 Vegetable Stock Powder; 1 Chickpeas

with Garlic Flatbreads & Roasted Almonds

Get up to $175 off

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Parsnip

Peeled Pumpkin Pieces

Chermoula Spice Blend

Garlic

Chicken Breast

Tomato Paste

Flatbread

(May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Macadamia, Hazelnut, Pine Nut. )

baby leaves

Coconut Milk

Vegetable Stock Powder

Chickpeas

Not included in your delivery

olive oil

plant-based butter

water

Nutrition Values

Calories847 kcal

Energy (kJ)3542 kJ

Fat42.1 g

of which saturates22.2 g

Carbohydrate80 g

of which sugars16.3 g

Protein63.2 g

Sodium2142 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cup parsnip into bite-sized chunks. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Place peeled pumpkin pieces and parsnip on a lined oven tray. Sprinkle with chermoula spice blend, drizzle with olive oil and season with salt. • Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, drain chickpeas. Finely chop garlic. • In a small microwave-safe bowl, place plant-based butter and half the garlic. Microwave in 10 second bursts or until melted. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've added chicken breast, cut chicken into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas, tomato paste and remaining garlic until fragrant, 1 minute. • Add coconut milk, vegetable stock powder and the water. • Bring to a simmer, then reduce heat to medium and cook until slightly reduced, 5-8 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Cook chicken before the chickpeas until browned and cooked through, 5-6 minutes. Continue with step.

• While the soup is simmering, place flatbreads on a second lined oven tray. Coat flatbreads with garlic butter and season with salt. • Bake until warmed through, 4-7 minutes.

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

• Remove soup from heat, then add roasted veggies and baby leaves. Stir until leaves are just wilted.

• Divide Moroccan chickpea and pumpkin soup between bowls. • Serve with garlic flatbreads. Enjoy!

TIP: Cut flatbreads into quarters if you prefer. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Top with chicken.