Richly filled moroccan soup

Name: richly filled moroccan soup
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 400 ml water; 400 g chilled pumpkin pieces; 400 g peeled canned tomatoes; 13 g day no meat spice mix Moroccan pumpkin stew; 200 g black beans in tin; 200 g canned chickpeas; 7,5 g coriander; Turkish bread; 100 g spicy hummus

Soup made of pumpkin pieces, peeled tomatoes, black beans, chickpeas and coriander, seasoned with a Moroccan spice mix. Tasty with Turkish bread with hummus.

Ingredients

Kitchen Stuff

1 blender

Directions

Bring the water with the pumpkin pieces, tomatoes and the bag of Moroccan pumpkin stew to boil.
Let it boil gently for 15 minutes and puree with the hand blender.
Rinse the beans and chickpeas in a colander under cold running water, add to the soup and warm well.
Cut the coriander coarsely. Heat the bread in the oven according to the instructions on the packaging.
Divide the soup over the bowls, sprinkle with the coriander and serve with the bread and hummus.