Chickpea Noodle Soup
with Lemon Roasted Broccolini and Toasties
Allergens:
Wheat
•Barley
•Soy
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time8 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Chickpeas
1 unit(s)
Ciabatta Roll
170 g
Orzo
170 g
Broccolini
113 g
Mirepoix
56 g
Baby Spinach
1 unit(s)
Lemon
7 g
Dill
15 g
Vegetable Stock Powder
2 tbsp
Garlic Spread
4 g
Dill-Garlic Spice Blend
Not included in your delivery
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Calories760 kcal
Fat17 g
Saturated Fat3.5 g
Carbohydrate130 g
Sugar8 g
Dietary Fiber18 g
Protein29 g
Sodium2060 mg
Trans Fat0.1 g
Potassium1300 mg
Calcium150 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Large Pot
•Measuring Spoons
•Zester
•Measuring Cups
•Baking Sheet
•Aluminum Foil
Cooking Steps
1
DILL garlic VS Cumin turmeric blend. Does this need CSSB?
broccolini VS zucchini + additonal spinach
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Heat a large pot over medium-high.
- While pot heats, strain reserving chickpea liquid.
- When hot, add 1 tbsp (2 tbsp) oil, chickpeas, orzo and mirepoix. Season with DG SB/ Cumin turmeric, salt and pepper.
- Cook for 4-6 min, stirring often until orzo is toasted and veggies begin to soften.
2
- Meanwhile, zest, then juice half the lemon. Cut remaining into wedges.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Cut broccolini into 1-inch pieces.
3
- To the pot of chickpeas, add chickpea liquid, stock powder and ___ water.
- Bring to a boil over high.
- Reduce heat to medium. Cover and cook for 10-12 min stirring occasionally until orzo and veggies are tender.
4
- Meanwhile, to an unlined baking sheet, add broccolini, lemon zest, 1 tbsp (2 tbsp) water and 1/2 tsbp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Wrap tightly with foil. Roast in the middle of the oven for 8-12 min until bright green and tender-crisp.
5
- Halve buns.
- Spread garlic spread on cut sides, then arrange cut-side up on an unlined baking sheet. Toast in the top of the oven for 5-6 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
6
- Add spinach and lemon juice to soup. Season with salt and pepper. Cook for 1 minute, stirring often until spinach wilts.
- Divide soup between bowls.
- Top with broccolini.
- Serve garlic toasties alongside.
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