NZ Chickpea & Veggie Soup
with Garlic Ciabatta & Parsley
Calories
:
593 kcalProtein
:
24.3g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Soy
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
- Wheat
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 sachet
Vegetable Stock Powder
1 packet
Leek
1
Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
1
Capsicum
Cavolo Nero Kale
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1
Eggplant
1 sachet
Classic Roast Seasoning
1
Carrot
2
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
1
- 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.
2
- 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.
3
- 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.
4
- Divide chickpea and veggie soup between bowls. Serve with garlic ciabatta. Enjoy!
