Name: NZ Chickpea & Veggie Soup with Garlic Ciabatta & Parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 Ciabatta; 1 Capsicum; Cavolo Nero Kale; 1 packet Tomato Sugo; 1 Eggplant; 1 sachet Classic Roast Seasoning; 1 Carrot; 2 Garlic; 1 tin Chickpeas

HelloFresh

Recipes

Italian Recipes

NZ Chickpea & Veggie Soup

with Garlic Ciabatta & Parsley

Get up to $175 off

Allergens:

Wheat

•Gluten

•Soy

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Leek

Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk. )

Capsicum

Cavolo Nero Kale

1 packet

Tomato Sugo

(May be present: Wheat, Gluten. )

Eggplant

1 sachet

Classic Roast Seasoning

Carrot

Garlic

1 tin

Chickpeas

Nutrition Values

Calories593 kcal

Energy (kJ)2480 kJ

Fat7.6 g

of which saturates1.3 g

Carbohydrate96.1 g

of which sugars20.9 g

Dietary Fibre23.2 g

Protein24.3 g

Sodium2210 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 240°C/220°C fan-forced. Cut capsicum and carrot into bite size chunks. Cut eggplant into small chunks.
Place on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.
Trim and thinly slice leek. Finely chop garlic. Roughly chop cavolo nero kale, discarding any larger pieces of stalk. Drain and rinse chickpeas.

Heat a large saucepan over a medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 2-3 minutes.
Add chickpeas, Aussie spice blend and 1/2 garlic, and cook until fragrant, 1-2 minutes.
Add tomato sugo, vegetable stock powder and the water and simmer, stirring occasionally, until reduced, 5-6 minutes.
Remove from heat and stir through roasted veggies. Season with pepper.

While soup is cooking, slice ciabatta in half lengthways.
Place plant-based butter and remaining garlic in a small bowl and microwave in 10 second bursts until softened. Season with salt.
Brush garlic butter over the cut sides of ciabatta.
Place directly on an oven wire rack and bake until golden, 5 minutes.