Pumpkin, Ginger & Chickpea Curry

Ingredients

• 1 packet of Pitango’s Organic Pumpkin & Ginger soup
• 1/2 can of chickpeas, drained
• 150g spinach – add them in wilted, sautéed or fresh
• 1 tbsp to 2 tbsp pepitas – also known as pumpkin seeds
• 2 tsp chilli flakes – for that extra kick!
• 1 juicy lime, cut into wedges
• Salt and pepper
• Handful of fresh, fragrant coriander

Directions

STEP 1
Heat our comforting Organic Pumpkin & Ginger soup according to packet instructions

STEP 2
Pour heated soup into two separate bowls

STEP 3
Add chickpeas and spinach, give it a good stir

STEP 4
Sprinkle over crunchy pepitas and chilli flakes

STEP 5
Season to taste and garnish with coriander

STEP 6
Serve with lime wedges and multigrain rice – get ready for the compliments!

YUMMY TIPS - DON’T MISS OUT ON THESE!

• Spice up your chickpeas: Before adding to curry, heat 1 tbsp olive oil in a pan. Add 1 tsp cumin seeds and ó tsp curry powder. Cook for 1 min, add chickpeas and cook for a further 2 mins. Finish with a dash of white wine vinegar before adding to curry.
• For a cheeky hint of creaminess, add a dollop of Greek yoghurt!
• Take deliciousness to a new level: sprinkle toasted cumin seeds onto soup before serving - a guaranteed hit!