Sweet potato & chickpea soup

Name: Sweet potato & chickpea soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 large onion, finely chopped; 2 clove/s garlic, crushed; 3 tsp roughly chopped rosemary leaves; 400 g can Essential Chickpeas, drained and rinsed; 350 g pack Cooks’ Ingredients Diced Sweet Potato & Butternut Squash; 1 tsp ground cumin; 1 L vegetable stock; ½ unwaxed lemon, juice

Delicious for lunch or supper, this vegan soup is great value and freezes well.

4.5 out of 5 stars(7) Rate this recipe

Gluten freeVeganHealthy2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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3 tbsp olive oil
1 large onion, finely chopped
2 clove/s garlic, crushed
3 tsp roughly chopped rosemary leaves
400g can Essential Chickpeas, drained and rinsed
350g pack Cooks’ Ingredients Diced Sweet Potato & Butternut Squash
1 tsp ground cumin
1 L vegetable stock
½ unwaxed lemon, juice

Heat 2 tbsp oil in a large saucepan over a medium-high heat. Add the onion and fry for 2 minutes to soften. Add the garlic and 1 tsp rosemary; fry for another 3-4 minutes, stirring occasionally.
Add ⅔ of the chickpeas plus the sweet potato and squash, and the cumin. Fry for another 3-4 minutes, then add the stock. Bring to the boil, then simmer for 10 minutes, or until the vegetables are tender. Allow to cool for 5 minutes, then add the lemon juice, season and whizz in a blender until smooth.
Put the remaining chickpeas in a dry frying pan and toss over a medium-high heat until all the moisture has evaporated. Add the remaining 1 tbsp oil and fry for 2-3 minutes until turning crisp. Add the remaining 2 tsp chopped rosemary and a pinch of salt. Fry for 2 minutes, then transfer to a plate lined with kitchen paper to absorb any excess oil. Divide the soup between bowls; serve with the crispy chickpeas, rosemary and black pepper on top.