Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1L Campbell’s Real chicken stock
- 2tablespoons no added salt tomato paste
- 2 carrots, coarsely grated
- 1 brown onion, thinly sliced
- 350grams sweet potatoes, coarsely grated
- 2teaspoons ground cumin
- 1teaspoons ground turmeric
- 425grams no added salt chickpeas, rinsed, drained
- 2tablespoons pistachio dukkah
- 1tablespoons olive oil
- 1/4 cup pepitas
- 2 cloves garlic, crushed
Nutrition per serving
1580kJ / 378Cal
1580 Kilojoules or 378 Calories
18% of daily energy intake*
Protein
13.9grams
Fat
12.5grams
Carbs
32.5grams
Sugars
12.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a large saucepan over medium heat. Add onion, chickpeas, garlic and spices and cook for 5 minutes, stirring occasionally, or until onion is soft.
Step 2 of 3
Stir in tomato paste, carrot, sweet potato and stock. Increase heat to high and bring to the boil. Reduce heat to medium, partly cover and simmer for 15 minutes or until tender. purée using a stick blender until quite smooth.
Step 3 of 3
Combine pepitas and dukkah, scatter over soup and serve.
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