Spicy Sweet Potato and Chickpea Soup

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian

Ingredients

• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp. Lucy Bee Coconut Oil
• 1 green chilli, sliced thinly
• 1 tsp. fresh ginger, grated
• 750ml water or vegetable stock (check for gluten or lactose)
• 1 sweet potato, peeled and chopped into cubes
• 1/2 butternut squash, peeled and chopped into cubes
• 1 red pepper, thinly sliced
• 240g chickpeas (drained)
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
• Chilli flakes to serve, optional

Method

1. Sauté the onions and garlic in Lucy Bee Coconut Oil for 10 minutes or until golden.
2. Add the chilli and ginger and stir for 5 minutes.
3. Add in the stock, sweet potato and butternut squash and simmer for 15 minutes or until the sweet potato is soft.
4. Add in the red pepper, chickpeas Himalayan Salt and ground Whole Black Peppercorns and continue to simmer for 5 minutes.
5. Blend in a food processor. Serve with a sprinkling of chilli flakes, optional.

Enjoy!