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Spicy sweet potato and chickpea soup

Spicy sweet potato and chickpea soup

By OcadoLife
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
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Time and servings

Total time
Servings
Cooking time

Ingredients

10 total
  • 3 tbsp of extra virgin olive oil, plus extra to serve
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 1 tbsp of ras el hanout
  • 500 g of sweet potatoes, peeled and chopped into 2cm chunks
  • 400 g of tinned chickpeas
  • 1 litre of vegetable stock
  • 25 g of coriander, chopped
  • 2 slices of sourdough bread, cut into cubes

Method

6 steps

  1. Step 1

    Heat the oil in a saucepan and sauté the onion, carrot and celery on low for 5 mins.

  2. Step 2

    Add the ras al hanout, sweet potato and half the chickpeas, stir and cook for 2 mins.

  3. Step 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. Step 4

    Using a hand blender, pulse until smooth, then stir in the rest of the chickpeas, cook for 2 mins and season to taste. If you prefer thinner soup, add a little water.

  5. Step 5

    Make the croutons by heating a little oil in a pan over a medium-high heat. When hot, add the bread cubes and cook, stirring occasionally, until golden and crisp all over. Then remove from the pan and season.

  6. Step 6

    Dress the soup with the coriander and a glug of olive oil, then scatter over the croutons.