Sweet potato & chickpea soup
Waitrose and Partners

Sweet potato & chickpea soup

Delicious for lunch or supper, this vegan soup is great value and freezes well.

Gluten freeVeganHealthy2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 clove/s garlic, crushed
  • 3 tsp roughly chopped rosemary leaves
  • 400g can Essential Chickpeas, drained and rinsed
  • 350g pack Cooks’ Ingredients Diced Sweet Potato & Butternut Squash
  • 1 tsp ground cumin
  • 2 x 500ml pouches Cooks’ Ingredients Vegetable Stock
  • ½ unwaxed lemon, juice

Method

  1. Heat 2 tbsp oil in a large saucepan over a medium-high heat. Add the onion and fry for 2 minutes to soften. Add the garlic and 1 tsp rosemary; fry for another 3-4 minutes, stirring occasionally.

  2. Add ⅔ of the chickpeas plus the sweet potato and squash, and the cumin. Fry for another 3-4 minutes, then add the stock. Bring to the boil, then simmer for 10 minutes, or until the vegetables are tender. Allow to cool for 5 minutes, then add the lemon juice, season and whizz in a blender until smooth.

  3. Put the remaining chickpeas in a dry frying pan and toss over a medium-high heat until all the moisture has evaporated. Add the remaining 1 tbsp oil and fry for 2-3 minutes until turning crisp. Add the remaining 2 tsp chopped rosemary and a pinch of salt. Fry for 2 minutes, then transfer to a plate lined with kitchen paper to absorb any excess oil. Divide the soup between bowls; serve with the crispy chickpeas, rosemary and black pepper on top.

Cook’s tip

Rosemary

Use to zhuzh up a gin and tonic, or finely chop and toss through breadcrumbs to make a fragrant crust for lamb or venison steaks.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,041kJ/ 249kcals

Fat

12g

Saturated Fat

1.7g

Carbohydrates

24g

Sugars

11g

Fibre

8.1g

Protein

6.6g

Salt

0.1g