Thai Pumpkin Laksa with Fried Chickpeas

INGREDIENTS

  • 1 tablespoon sesame oil*
  • 2 cloves garlic minced or grated
  • 1 inch fresh ginger grated*
  • 1 red fresno pepper seeds removed + chopped (may use a jalapeno if needed)
  • 2 green onions chopped
  • 3 1/2 cups chicken or vegetable broth*
  • 1 small pumpkin, peeled + cut into cubes (about 3 cups cubed)
  • 1 tablespoon rounded creamy peanut butter
  • 2 tablespoons soy sauce*
  • 1 tablespoon fish sauce*
  • 1 (14 ounce) can unsweetened coconut milk*
  • 1 large bunch broccolini stems trimmed
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 8 ounces rice noodles*
  • arils from 1 pomegranate

CRUNCHY “FRIED” CHICKPEAS

  • 2 (15 ounce) cans chickpeas drained + rinsed*
  • 3 tablespoons Saifan olive oil*
  • 1 teaspoon cinnamon*
  • 1 teaspoon brown sugar*
  • salt + pepper to taste

    INSTRUCTIONS

    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.
    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.
    4. Meanwhile, cook the rice noodles according to package directions.
    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!

    CRUNCHY “FRIED” CHICKPEAS

    1. Preheat the oven to 425 degrees F.
    2. 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!

*Find all these ingredients in our store!

Recipe courtesy of Halfbaked Harvest

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