Moroccan Chicken, Chickpea & Pumpkin Soup

Name: Moroccan Chicken, Chickpea & Pumpkin Soup with Garlic Flatbread Dippers
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 sachet Vegetable Stock Powder; 2 Flatbread; 320 g Chicken Breast; 1 packet Baby Leaves; 1 packet Tomato Paste; 1 Parsnip; 1 tin Chickpeas; 1 sachet Chermoula Spice Blend; 1 packet Coconut Milk; 1 Courgette; 1 sachet Coriander; 15 g plant-based butter; 2 cup water; 1 drizzle olive oil; 1 tsp brown sugar

with Garlic Flatbread Dippers

Get up to $175 off

A soup is the answer to your time crunch at dinner. It’s as easy as throwing everything in together and simmering until the chicken breast, roasted chermoula pumpkin and parsnip, chickpeas and spices are combined into one big flavour explosion. We won’t judge if you slurp it all down and lick the bowl clean - we sure did!

Allergens:

Wheat

•Gluten

•Soy

•Milk

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

1 packet

Peeled Pumpkin Pieces

1 sachet

Vegetable Stock Powder

Flatbread

(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame. )

320 g

Chicken Breast

1 packet

Baby Leaves

1 packet

Tomato Paste

Parsnip

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

1 packet

Coconut Milk

Courgette

1 sachet

Coriander

Not included in your delivery

15 g

plant-based butter

(Contains: Milk; )

2 cup

water

1 drizzle

olive oil

1 tsp

brown sugar

Nutrition Values

Calories817 kcal

Energy (kJ)3420 kJ

Fat38.4 g

of which saturates18.8 g

Carbohydrate79.3 g

of which sugars19.3 g

Dietary Fibre18 g

Protein60.7 g

Cholesterol0 mg

Sodium2080 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.

Utensils

•Large Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cup parsnip into bite-sized chunks. • 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. Cut chicken breast into 2cm chunks. • In a small microwave-safe bowl, place plant-based butter and 1/2 the garlic. Microwave in 10 second bursts or until melted.

• 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. • While the soup is simmering, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• 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 chicken, roasted veggies and baby leaves. Stir until leaves are just wilted.

• Cut flatbreads into quarters. • Divide Moroccan chickpea, chicken and pumpkin soup between bowls. Tear over mint. • Serve with garlic flatbreads. Enjoy!