Moroccan Chickpea & Pumpkin Soup
with Fetta, Garlic Tortilla Chips- Milk
- Wheat
- Gluten
- Soy
- Cashew
- Pine nut
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Sesame
Ingredients
1 packet
Peeled Pumpkin Pieces
1 sachet
Vegetable Stock Powder
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Cashew, Pine nut, Milk, Almond, Brazil nut, Walnut, Peanuts, Eggs, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Sesame)
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1
Parsnip
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
1 packet
Coconut Milk
Nutrition Values
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. • Crumble over with cow's milk fetta cubes. Serve with garlic flatbreads. Enjoy!
TIP: Cut flatbreads into quarters if you prefer.
