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Sweet Potato and Chickpea Soup Recipe


1/8–30gm–1oz–butter or olive oil
4 1/2 cups–600gm– lb5oz–sweet potato, peeled and cut up into small cubes or chunks
2 onions chopped fine
1.14litres–2 pints of chicken or vegetable stock
4 cups–400gm–14ozs–cooked chickpeas, these can be bought ready cooked in tins which saves time
2 red chillis chopped fine
salt and pepper


Melt the butter or heat the olive oil. Add the sweet potato and the onion, sweat on a low heat with the lid on until the vegetables are soft. Remove lid to check it is not to hot and the food is not sticking to the pan. This takes about 20 minutes.
Add the stock, chickpeas and chilli. Bring to the boil. Season with the salt and pepper. Simmer for about 20 minutes. Liquidise half the soup and return to the pan.


1. Liquidise all the soup.
2. Add some cream at the end.
3. Add some creme fraiche at the end.
4. Garnish with chopped rosemary.
5. Garnish with chopped fresh coriander leaves.

This soup freezes really well. I freeze soup in freezer soup bowls ready to go in the microwave as required. This saves time and energy.

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