About the Recipe
Ingredients:
2 x 19oz pouches Roasted Pumpkin Soup
¾ cup pearl couscous
¹⁄³ cup light cooking cream
14oz can no-added-salt chickpeas, rinsed, drained
1 cup frozen peas, thawed
2oz baby spinach leaves
8oz packet sesame falafel balls, heated, halved
²⁄³ cup store-bought hummus
Fresh flat-leaf parsley leaves shredded, to serve
Chilli flakes, to serve
Preparation
Step 1
Place soup and 2 cups water in a large heavy-based saucepan. Bring to a boil over medium-high heat. Reduce heat to low, add couscous, and cook, stirring occasionally, for 8 minutes or until tender. Stir in cream.
Step 2
Add chickpeas, peas, and spinach and cook, stirring, for 2 minutes or until spinach wilts.
Step 3
Divide soup among six bowls. Top with falafels, dollop with hummus, then serve sprinkled with fresh parsley and chili.