Moroccan Pumpkin Chickpea Soup

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Preparation time: 10min

Cooking time: 35min

SF, DF, GF, Great for Kids

If you could get everything about Autumn into a bowl this is it. Warming, nourishing, comforting, colourful and delicious.


(Serves 5 people)

  • 170g Cooked Chickpeas
  • 530g Pumpkin
  • 400g Sweet Potato
  • 2 White Onions
  • 2 Large Garlic Cloves
  • 1/2 Tsp Turmeric
  • 1/2 Tsp Cinnamon
  • 3 large 1/2 cm thick slices of Ginger Root
  • 1/2 Tsp Black Peppercorns
  • Sea Salt
  • 1 Tsp Tamari
  • Vegetable Stock


  • 40g Cooked Chickpeas
  • Olive Oil
  • Sea Salt
  • Ras al Hanout
  • 100g Pumpkin
  • Olive Oil
  • Sea Salt
  • 1 Beetroot
  • Few Tsp Almond Milk
  • Few Tsp Parsley Leaves


– Preheat oven to 180 Degrees Celsius
– Peel and chop the ‘topping’ quantity of pumpkin into small 1 inch sized cubes (approx) and add to one side of a roasting tray and add a few pinches of sea salt and a drizzle of olive oil. Mix in well
– Add the ‘topping’ quantity of chickpeas to the other side the roasting tray and sprinkle the Ras al Hanout, pinch of sea salt and drizzle of olive oil and mix together with a spoon
– Roast in the oven for 30-40 minutes or until the chickpeas are crispy and the pumpkin is going golden in colour
– In the meantime, finely dice onions, finely slice garlic and peel and chop the remaining pumpkin and sweet potato
– Add olive oil to a soup pot and once hot, add onions with a good pinch of sea salt and fry on a medium heat until onions turn translucent
– Add the garlic, mix in well and leave to soften
– Now add the pumpkin, sweet potato, good two pinches of sea salt and mix everything well together. Let it fry on a medium heat for a few minutes then turn the heat down to medium low and put the lid onto leave everything to sweat and soften. Leave for a good 5-7 minutes or until the pumpkin is really softening and almost caramelising
– Add your spices and mix in well, toasting on heat with the veggies for a few minutes, then add your vegetable stock (if you are not using home made stock, then add water and an organic stock cube)
– Once stock is simmering, add the slices of ginger, saffron strings and black peppercorns and leave to simmer for 20 mins on low heat or until the pumpkin is soft
– Once the chickpeas and pumpkin are done, remove from the oven and put to one side
– Once all the veggies in the soup pot are soft, turn off the heat and remove the ginger slices and discard. Blend all that’s in the soup pot until lovely and creamy. It should be a lovely, thick and creamy soup, not thin but also not thick like baby food. If it is too thick, thin it out with more stock water
– Once blended well, add the tamari and stir
– Grate beetroot and roughly chop parsley so it is all ready for garnish
– Serve in soup bowls, add a few teaspoons of almond milk and swirl it around the top. Add the roasted pumpkin and roasted chickpeas then add your parsley and grated beetroot
–  Lastly, dust on a small pinch of cayenne pepper on top
– Ready to serve! Enjoy hot with some crispy toasted wholemeal pitta

Enjoy x


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