halfbakedharvest4.4
Thai Pumpkin Laksa with Crunchy "Fried" Chickpeas.
A healthy pumpkin noodle soup with all the cozy, spicy-sweet flavors in one delicious bowl - simple and full of flavor!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
- ●food processor
- ●bowl
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, fresno pepper and green onions. Cook ⏱️ 30 seconds to ⏱️ 1 minute or until soft + fragrant.
sesame oil1 tablespoon(14 ounce) unsweetened coconut milk1 can(15 ounce) chickpeas (drained + rinsed)2 cansgarlic (minced or grated)2 cloves
2
Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer ⏱️ 15-20 minutes or until the pumpkin is fork tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.
3
Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about ⏱️ 8-10 minutes.
fish sauce1 tablespoon(14 ounce) unsweetened coconut milk1 can(15 ounce) chickpeas (drained + rinsed)2 cans
4
Meanwhile, cook the rice noodles according to package directions.
(14 ounce) unsweetened coconut milk1 canrice noodles8 ounces(15 ounce) chickpeas (drained + rinsed)2 cans
5
Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and pomegranate arils. EAT UP!
(14 ounce) unsweetened coconut milk1 canrice noodles8 ounces(15 ounce) chickpeas (drained + rinsed)2 canspomegranate1
6
Crunchy "Fried" Chickpeas
7
Preheat the oven to 425° F.
8
Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for ⏱️ 20 minutes and then stir the chickpeas around and roast another ⏱️ 20 minutes or until the chickpeas are browned and crunchy. Remove from the oven and serve warm atop the soup. Save any leftovers for snacking later!
(14 ounce) unsweetened coconut milk1 can(15 ounce) chickpeas (drained + rinsed)2 cansolive oil3 tablespoonscinnamon1 teaspoonbrown sugar1 teaspoonsalt + pepper (to taste)
Nutrition Facts
calories
585 kcal
serving Size
1 serving
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