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Spicy sweet potato and chickpea soup

This soup is a real smooth operator. Full of chickpeas, it has all the appeal of a winter warming soup, with the spice of a hot Mediterranean summer spent lounging around on the beach. Sip and enjoy to your heart’s content!

Serves 4-6 Total Time 30 mins

Ingredients

  • 3 tbsp extra virgin olive oil (extra to serve) 
  • 1 onion, 1 carrot, peeled and 1 celery stick, all finely chopped 
  • 1 tbsp Ras El Hanout spice mix 
  • 500g sweet potatoes, peeled and chopped into 2cm chunks 
  • 1 tin chickpeas (400g)
  • 1L vegetable stock  
  • 25g fresh coriander, chopped 
  • Sourdough bread, cut into croutons

Instructions

  1. Heat the oil in a saucepan and sauté the onion, carrot and celery on low for 5 mins.
  2. Add the Ras El Hanout, sweet potato and half the chickpeas, stir and cook for 2 mins.
  3. Now add the stock, bring to the boil and turn down to a simmer and cook for 15 mins until the potato is tender. 
  4. Using a hand blender, pulse until smooth. 
  5. Stir  in the rest of the chickpeas, cook  for 2 mins and season to taste. If you prefer thinner soup, add a little water.
  6. Dress the soup with the coriander and a glug of olive oil, then scatter over some griddled sourdough croutons.
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