Delicious for lunch or supper, this vegan soup is great value and freezes well.
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
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.
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.
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.
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.