Moroccan Pumpkin and Chickpea Soup

by Annabel Langbein


2 tbsp olive oil
2 onions, finely chopped
1 tbsp coarsely grated fresh ginger
2 tbsp Moroccan spice mix
1kg pumpkin, peeled, cored and cut into chunks
400g can chickpeas,rinsed and drained (1½ cups cooked chickpeas)
6 cups water
1 vege stock cube or 2 tsp miso paste
400g can chopped tomatoes in juice
Salt and pepper to taste
¼ cup chopped coriander or parsley to garnish


Heat oil in a large pot and cook onion, ginger and spice mix over a medium heat until softened. (About 8 mins) Add all other ingredients except herb garnish Cover and simmer until pumpkin is very tender and starting to break up (about 20 mins) Adjust seasoning and stir through coriander or parsley Serve in heated bowls. The soup keeps in the fridge for 4-5 days and freezes well.

The service provided is second to none and the best thing is that I have discovered how to cook delicious, sustainable vegetables I have never eaten before. I absolutely love the surprise each week when I discover what is in the box.

— Julie, Hathersage

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.