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Moroccan Butternut & Chickpea Soup

November 28, 2020

Moroccan Butternut & Chickpea Soup

Serves 4



  1. Preheat your oven to 180C.
  2. Prepare your butternut squash by cutting in half lengthways and removing the seeds, place on a roasting tray skin side down and roast in a preheated oven for 40–45 minutes or until tender, check by seeing if a knife goes in easily. Once done remove from the oven and allow to cool slightly.
  3. Pop the pumpkin seeds on a tray and place in an oven for ten minutes to toast.
  4. Add your vegetable stock to the blender along with half of your fiid Hearty Moroccan Chickpea Tagine (if you would like a fully smooth soup then add the whole packet).
  5. Scoop out the butternut squash leaving the skin aside and add to the blender, blend all together until smooth.
  6. In a saucepan add the rest of your fiid Hearty Moroccan Chickpea Tagine and the blended mixture, stir to combine and place on a medium heat until it begins to boil. Season to taste.
  7. Once hot, it is ready to serve, you can also allow to cool and it freezes really well too.
  8. Place into bowls and sprinkle with chopped parsley and toasted pumpkin seeds, Enjoy!

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