Moroccan Chickpea & Pumpkin Soup
with Garlic Flatbread Dippers
- Wheat
- Gluten
- Soy
- Milk
- Almond
- Brazil nut
- Walnut
- Peanuts
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Pistachio
- Pecan
- Pine nut
- Cashew
- Sesame
- May contain traces of allergens
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, the 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!
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 Spinach Leaves
1 packet
Tomato Paste
2
Garlic
1
Parsnip
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
1 packet
Coconut Milk
1 sachet
Coriander
Nutrition
Utensils
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.
• Cut flatbreads into quarters. • Divide Moroccan chickpea and pumpkin soup between bowls. Tear over coriander. • Serve with garlic flatbreads. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers were divided on flavour — many found it delicious and comforting, while several noted the soup tasted quite mild or watery.
- Ease of prep: Simple to prepare, with roasting and simmering steps that run alongside each other to save time.
- Suggestions: Simmer the soup a little longer or add extra vegetables such as potato or carrot to build more body and depth. Some reviewers also found that a pinch of extra salt helped bring the flavours together. One reviewer suggested cooking the chickpeas slightly longer for less bite, and another turned the flatbread into spiced croutons as a tasty variation.
- Next-day meals: One reviewer noted the soup works well for work lunches, though it can be tricky to transport.
