Brazilian Pumpkin and Chickpea Soup with Crunchy Ciabatta
This soup is inspired by a Brazilian fish stew called Moqueca. Traditionally this dish would be made with firm white fish but this is a vegetarian soup so we have used pumpkin and chickpeas instead. We have kept the base traditional ingredients like lime, coriander, chilli, tomato and coconut milk. The combination of these ingredients make this a delicious and unique soup.
Number of servings
Ingredients
-
1 Brown Onion
-
1 Garlic Clove
-
200g Kent Pumpkin
-
200g Chickpeas
-
1 Red Capsicum (Small)
-
400g Pack Coconut Milk
-
3 Tbsp Tomato paste/vege stock 1:1
-
1⁄3 Bunch Silverbeet
-
1⁄2 Small Bunch Coriander
-
2 Tsp chilli Flakes
-
1 Lime
-
2 Pack Ciabatta Panini (135g)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Baking Tray
1 Prepare Ingredients
Pre heat oven to 180°C. Peel and dice onion and garlic. Dice capsicum, removing the seeds. Peel and dice pumpkin into 1-2cm pieces. Remove tough stalks from silverbeet and cut into bite size pieces. Pick coriander leaves, discarding stems. Cut lime into wedges. Rinse and drain chickpeas.
2 Start Soup
Heat a pot over medium heat with a drizzle of oil. Add onion and garlic and cook for 2 minutes. Add capsicum and spice mix, stirring so all ingredients are coated in spice, and cook for 1-2 minutes.
Tip! If you're adding protein to this recipe; this step is a good place to prepare and adequately cook your protein.
3 Finish Soup
Add pumpkin, chickpeas, tomato paste/vege stock, coconut milk and 2 cups of water. Stirring so all ingredients are mixed together and simmer for about 15-20 minutes, until pumpkin is soft. Add silverbeet, a squeeze of 1-2 lime wedges and cook for 3-5 more minutes, silverbeet should be wilted. Season with salt and pepper to taste.
Tip! If the heat is too high the coconut milk might split.
4 You Plate It!
Wrap ciabatta in foil and heat in the oven for 3-4 minutes, until warmed through and crisp. Divide soup between bowls. Garnish with coriander, chilli flakes and a squeeze of lime juice. Serve with ciabatta on the side. Enjoy!
Tip! Leave out the chilli flakes if you prefer less heat and to make the dish kid-friendly.
About us
You Plate It delivers incredible recipes and fresh local ingredients, so you can easily prepare a delicious meal at home.
-
We plan
You get 12 new and exciting recipes to choose from each week.
-
We shop
You get the freshest local ingredients to cook with.
-
We measure
Your ingredients arrive perfectly portioned to save you time & reduce waste.
-
We deliver
You get your meals delivered to your door every Sunday. Shipping is free!
