Spicy sweet potato and chickpea soup
By OcadoLife
Published on 02 December 2021
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 beachTime and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 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
Step 1
Heat the oil in a saucepan and sauté the onion, carrot and celery on low for 5 mins.Step 2
Add the ras al hanout, sweet potato and half the chickpeas, stir and cook for 2 mins.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.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.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.Step 6
Dress the soup with the coriander and a glug of olive oil, then scatter over the croutons.