chopped spring onion/crumbled feta ( optional-to serve)
Ground black pepper
Drain and rinse chickpeas and blitz in food processor until smooth, if necessary add a touch of water to get smooth consistency.
Heat oil and gently sweat onion with ginger for 5 minutes until softened
Stir in sweet potatoes and pour in vegetable stock and bring to the boil. Cover and simmer for 10 minutes, or until the potato tastes soft not raw. Stir in the chickpeas half way through and lemon juice.
Ladle the soup into bowls and serve with chopped spring onion and crumbled feta (optional)
Another great soup for the Autumn rich in immune boosting betacarotene ( Vitamin A) and ginger which is warming and good for the and circulation and digestion. The addition of the chickpeas provides valuable protein to the soup to make it an all in one pot of goodness!
Can be made in advance and suitable for freezing,
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