Broccoli and Chickpea Soup w/ Pinenut Dukkah

Broccoli and Chickpea Soup with Dukkah recipe - The Cook's Pantry


Matt Sinclair


4 – 6 people


  • 2 heads of broccoli, florets separated and stalks roughly diced
  • 1 can Coles chickpeas, drained
  • 2 Tbsp. Cobram Estate Classic Extra Virgin Oil
  • 1 brown onion, chopped
  • 3 cloves garlic, peeled, chopped
  • 1 bunch spinach leaves
  • 5 cups Massel Vegetable stock
  • Pinch sea salt
  • Cracked black pepper
  • 1/3 cup Greek yoghurt, plus extra to garnish

Dukkah :

  • 2/3 cup pinenuts
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. cumin seeds
  • ¼ cup sesame seeds
  • 1 tsp sea salt
  • ½ tsp. cracked pepper
  • ½ tsp. KEEN’s Chilli Powder
  • ½ tsp. brown sugar


  • Heat oil in a large saucepan over a medium heat. Sauté onion and garlic, stirring often until soft and translucent, approximately 5 minutes. Add broccoli stalks and cook for a further 2-3 minutes to soften. Add the broccoli florets, spinach and chickpeas and stir through until spinach wilts slightly. Pour in stock and bring to a boil. Reduce heat and simmer for 10 minutes until vegetables are fork tender. Season with a generous pinch of salt and freshly cracked black pepper. Remove from heat and using a stick blender, blitz to break up the vegetables and chickpeas into a creamier consistency. Stir in the yoghurt, taste and adjust seasoning if required.
  • Meanwhile, place a fry pan over a medium heat and toast the pinenuts, coriander and cumin seeds for approximately 5 minutes, tossing to mix often. Add sesame seeds and toast for a further 5 minutes until nuts and seeds are golden. Transfer to a mortar and pestle and gently pound to break up spices. Add the remaining dukkah ingredients and mix together. Taste and adjust if required.
  • To serve, divide soup into bowls, top with a dollop of Greek yoghurt and a generous sprinkle of dukkah. Serve with crusty bread.

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