Moroccan Chickpea, Chicken & Pumpkin Soup
with Garlic Flatbread Dippers
A soup is the answer to your time crunch at dinner. It’s as easy as throwing everything in together and simmering until the roasted chermoula pumpkin and parsnip, chickpeas, chicken 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!
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
Ingredients
1
parsnip
1 packet
peeled pumpkin pieces
1 tin
chickpeas
3 clove
garlic
1 sachet
chermoula spice blend
1 packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
2
flatbreads
(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
1 packet
baby leaves
1 packet
chicken thigh
Not included in your delivery
olive oil
15 g
plant-based butter
2 cup
water
Nutrition Values
Utensils
Instructions
• 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. • Cut chicken thigh 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. • 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.
• Divide Moroccan chickpea, chicken and pumpkin soup between bowls. • Serve with garlic flatbreads. Enjoy!
TIP: Cut flatbreads into quarters if you prefer.
