Harissa Pumpkin Soup with Roasted Chickpeas and Feta Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Heat a drizzle of oil in a large pot on medium heat. Cook onion, garlic and first measure of Moroccan spice mix for about 3 minutes, until tender. While onions cook, grate carrots.
3. Add pumpkin, carrot and harissa paste to pot with onions. Cook, stirring, for 1-2 minutes, until fragrant. Add stock and water, bring up to a boil, then reduce heat to low-medium and simmer for about 15 minutes, until pumpkin is soft.
4. Drain chickpeas and pat dry with a paper towel. Toss on prepared tray with second measure of Moroccan spice mix and a drizzle of oil. Roast (on upper oven rack) for about 10 minutes, until golden. When 5 minutes cook time remains, move chickpeas to one side, add pita breads to tray and return to oven.
5. Remove core and seeds from capsicum and dice 1cm; roughly chop coriander; crumble feta. Add all to a medium bowl and toss with a drizzle of olive oil.
6. When soup has finished cooking, mash until smooth, or use a food processor or stick blender. Season to taste with salt and pepper. Add chickpeas to bowl with capsicum mixture and toss to combine.
7. divide harissa pumpkin soup between bowls and top with a generous spoonful of roasted chickpea and feta salad. Serve toasted garlic pita bread on the side.