- 200 g cooked chickpeas
- 1 teaspoon olive oil
- 4 cups water
- 1 teaspoon curry powder
- 1 sachet MAGGI® Excellence Pumpkin Soup
How to Prepare
- Coat chickpeas with olive oil and roast in oven at 200°C for 5-10 mins until crunchy on the outside, remove and set aside.
- Prepare soup by combining water, MAGGI® Excellence Pumpkin Soup and curry powder in a saucepan. Bring to a boil and simmer over medium-low heat until soup is slightly thick.
- Add chickpeas to the soup and serve.