Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • 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
Share recipe


  • 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


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.

Shop the ingredients

You might like