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  • Spicy sweet potato and chickpea soup
Spicy sweet potato and chickpea soup

Spicy sweet potato and chickpea soup

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

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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Ingredients

  • 3 tbsp 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 ras el hanout
  • 500g sweet potatoes, peeled and chopped into 2cm chunks
  • 400g tinned chickpeas
  • 1 litre vegetable stock
  • 25g coriander, chopped
  • 2 slices 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

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

Step 6

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.

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