Brazilian Pumpkin and Chickpea Soup with Crunchy Ciabatta

Preheat 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. 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 dry spice mix, stirring so all ingredients are coated in spice, and cook for 1-2 minutes.

Add pumpkin, chickpeas, tomato paste/vege stock, coconut milk and 3¹⁄₂ 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 lime juice and cook for 3-5 more minutes, silverbeet should be wilted. Season with salt and pepper to taste.

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, and chilli flakes. Serve with ciabatta on the side. Enjoy!

Preheat 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. 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 dry spice mix, stirring so all ingredients are coated in spice, and cook for 1-2 minutes.

Add pumpkin, chickpeas, tomato paste/vege stock, coconut milk and 4 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 lime juice and cook for 3-5 more minutes, silverbeet should be wilted. Season with salt and pepper to taste.

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, and chilli flakes. Serve with ciabatta on the side. Enjoy!

Preheat 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. 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 dry spice mix, stirring so all ingredients are coated in spice, and cook for 1-2 minutes.

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 lime juice and cook for 3-5 more minutes, silverbeet should be wilted. Season with salt and pepper to taste.

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, and chilli flakes. Serve with ciabatta on the side. Enjoy!

Preheat 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. 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 dry spice mix, stirring so all ingredients are coated in spice, and cook for 1-2 minutes.

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 lime juice and cook for 3-5 more minutes, silverbeet should be wilted. Season with salt and pepper to taste.

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, and chilli flakes. Serve with ciabatta on the side. Enjoy!

Preheat 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. 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 dry spice mix, stirring so all ingredients are coated in spice, and cook for 1-2 minutes.

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 lime juice and cook for 3-5 more minutes, silverbeet should be wilted. Season with salt and pepper to taste.

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, and chilli flakes. Serve with ciabatta on the side. Enjoy!

Preheat 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. 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 dry spice mix, stirring so all ingredients are coated in spice, and cook for 1-2 minutes.

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 lime juice and cook for 3-5 more minutes, silverbeet should be wilted. Season with salt and pepper to taste.

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, and chilli flakes. Serve with ciabatta on the side. Enjoy!