• Preheat oven to 240°C/220°C fan-forced.
• Tear kale leaves from stems, then discard stems.
• Place peeled & chopped pumpkin on a lined oven 
tray. Drizzle with olive oil, season with salt and toss 
to coat. Roast until tender, 20-25 minutes.
• When the veggies have 8 minutes cook time 
remaining, add kale and a pinch of salt to the tray.
• Gently toss to combine. Return tray to the oven, 
then roast until tender, 5-8 minutes. 
TIP: If your oven tray is crowded, divide the veggies 
between two trays. 

• Meanwhile, drain and rinse chickpeas.
• Finely chop brown onion and garlic. 
• Slice lemon into wedges. 

• In a large saucepan, heat a drizzle of olive oil over 
medium-high heat. Cook onion and chickpeas, 
stirring, until softened, 3-4 minutes.
• Add garlic, tomato paste, dukkah and chermoula
spice blend and cook until fragrant, 1 minute. 

• Add the water, coconut milk and brown sugar. 
Stir to combine, bring to a simmer, then cook until 
slightly reduced, 3-5 minutes. Season to taste with 
salt and pepper. Remove saucepan from heat. 
• Add roasted veggies and a squeeze of lemon juice, 
gently stirring until combined. 

• While soup is simmering, spread mini flourtortillas
out evenly on a second lined oven tray. Drizzle with 
olive oil and season with salt and pepper.
• Bake until golden, 5-8 minutes. 

• Divide chermoula chickpea and pumpkin soup 
between bowls.
• Tear over coriander and serve with tortillas and any 
remaining lemon wedges. Enjoy! 
TIP: Keeping a portion for later? See storage and 
reheating instructions under allergens.