Brazilian Pumpkin and Chickpea Soup with Crunchy Ciabatta

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.

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.

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.

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.

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.

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.

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.

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.