Moroccan Chickpea & 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 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Peeled Pumpkin Pieces
1 sachet
Vegetable Stock Powder
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew, Sesame)
1 packet
Baby Leaves
1 packet
Tomato Paste
2
Garlic
1
Parsnip
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
1 packet
Coconut Milk
1
Courgette
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
15 g
plant-based butter
2 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut parsnip and courgette into bite-sized chunks.
• SPICY! The spice blend is mild, but use less if you’re sensitive to heat. Place peeled pumpkin pieces, parsnip and courgette 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.
• Cut flatbreads into quarters.
• Divide Moroccan chickpea and pumpkin soup between bowls. Tear over coriander.
• Serve with garlic flatbreads. Enjoy!
