Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3387 / 871
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Preheat the oven to 220°C/200°C fan. Peel and chop the sweet potatoes. Peel and mince the red onion and garlic cloves. Peel and grate the ginger. Peel and chop the carrots.
2 Prep topping
Rinse and drain the chickpeas. Transfer the chickpeas to a bowl, drizzle with olive oil and season with smokedpaprika, chipotle(spicy!), coriandercuminpowder, salt and black pepper. Mix well. Add them to a lined baking tray and bake for 20 min.
3 Fry base
Meanwhile, heat the oil in a large pot over a medium-high heat. Add the sweet potatoes, onion, garlic, ginger and carrots and fry for 3 min.
Add the lentils, measured water and stockcube. Bring to a boil and simmer, covered, for 15-20 min. Add the coconut milk and puree the soup with a hand-held stick blender or in a food processor. Season with salt and pepper to taste.
5 Finish topping
Chop the almonds and mix them with the crispy roasted chickpeas.
Divide the soup among bowls and top with the chickpeas and almonds.