Pumpkin and Chickpea Soup with Golden Onions and Pita by Marley Spoon

20 minutes 2 portions

Middle Eastern cuisines have really nailed soup, it’s fair to say, and Lebanon is the inspo here. Long-cooking onion at the start gives sweet depth to pumpkin and chickpeas, while fried golden onion, dollops of yoghurt and a fresh blast of coriander add layers of texture, flavour and even temperature to this satisfying dish.

This recipe is currently available at Marley Spoon.

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1. Cook onion

Finely chop 1 onion. Crush or finely chop the garlic. Heat 1 tbs olive oil in a medium saucepan over medium heat. Cook the chopped onion and garlic, stirring occasionally, for 7-8 mins until soft.  

2. Prepare ingredients

Meanwhile, peel and cut the pumpkin into 2cm chunks. Rinse and drain the chickpeas. Add half the rice and 1 tsp cumin seeds (the remaining rice and cumin seeds won’t be used in this dish) to the pan. Cook, stirring, for 1-2 mins until fragrant.      

3. Cook soup

Add the pumpkin, chickpeas and 1L (4 cups) water to the pan. Crumble in the stock cubes, stir to dissolve, then bring to a simmer. Reduce the heat to medium-low and cook, covered, for 15 mins or until the rice and pumpkin are tender. Heat the oven grill to high. Line an oven tray with foil.    

4. Cook onions

While the soup cooks, peel and very thinly slice the remaining onion. Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the onions, stirring often, for 8-10 mins until deep golden.   

5. Heat pita breads

Finely chop the coriander leaves, discarding the stems. Put 2 pita breads on an oven tray (the remaining pita breads won’t be used in this dish). Grill for 1-2 mins each side until warmed through.      

6. Get ready to serve

Using a potato masher, lightly mash the pumpkin and chickpeas in the soup to break up slightly. Add the spinach and stir to wilt. Taste, and season with salt and pepper. Divide the soup and yoghurt among large bowls. Scatter over the golden onions and coriander. Serve with pita breads.      

Ingredients + Supply List

What Marley Spoon Send

• Japanese pumpkin
• coriander
• garlic
• cumin seeds
• pita bread
• chickpeas
• vegetable stock cube
• onion
• Greek-style yoghurt
• baby spinach leaves
• basmati rice

What you’ll need

• olive oil
• sea salt
• pepper
• water

What you’ll use

• colander
• foil
• potato masher
• medium frypan
• oven tray
• large saucepan with lid

Serving Time
20 – 30 minutes

Level
easy

Nutrition Per Serving
Calories 925kcal, Fat 27.6g, Proteins 30.7g, Carbs 122.3g

Allergens
Gluten, Soy and Milk. May contain traces of other allergens.

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