Moroccan Chickpea & Pumpkin Soup

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

with Garlic Tortilla Chips

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 roasted chermoula veggies, 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!

Tags:

Climate Superstar

•Plant Based

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

Chickpeas

Garlic

Chermoula Spice Blend

Tomato Paste

Coconut Milk

Vegetable Stock Powder

Flatbread

baby leaves

Not included in your delivery

olive oil

plant-based butter

water

Nutrition Values

Energy (kJ)2738 kJ

Calories654 kcal

Fat37.3 g

of which saturates20.8 g

Carbohydrate77.4 g

of which sugars16.1 g

Dietary Fibre18.8 g

Protein23.7 g

Sodium1958 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.

• 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, 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.