Plate expectations! This week: Sweet potato and chickpea soup

Sweet potatoes and pureed chick peas have a magical way of producing a very ‘creamy’ texture together.  Topped with slightly spiced chick peas this makes a delicious healthy and vegan soup for the whole family.

Preparation Time: 10 minutes  Cooking Time:15 minutes Serves: 6 people

Ingredients

1 tablespoon olive oil

2 large red onions – peeled and roughly chopped

1 kg – (approx. 4 )  sweet potatoes  peeled and cubed

2 tablespoons dried coriander

2 tins 400g chick peas – drained and rinsed

1 1/2 litres vegetable stock

Salt and freshly ground black pepper – to taste

Garnish:  100g tinned chick peas – drained

Drizzle extra virgin olive oil, dried coriander

Sprigs of fresh coriander

Method

1. Heat the olive oil, onions, sweet potato and coriander in a large saucepan over medium high heat.
2. Add the chick peas and stock.
3. Bring to a boil; reduce heat and simmer for 10 to 15 minutes until potatoes are cooked through.  Season to taste.
4. Puree soup using a stick blender or liquidizer until smooth.
5. Reheat before serving.
6. For the garnish, place the chick peas on a tray lined with baking parchment paper.
7. Drizzle over some extra virgin olive oil, dried coriander, sea salt and freshly ground black pepper.
8. Roast for 20 minutes on 200° C/ 400° F/ Gas mark 6 for 20 minutes or until golden and crispy. Remove and set aside.
9. Reheat soup when ready to serve and garnish with roasted chick peas.

Next Cookery class:  Thurs 9 Nov: Slimmers’ World Dining

Call 01923 836 456, www.jewishcookery.com