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.
Rinse and drain the chickpeas. Transfer the chickpeas to a bowl, drizzle with olive oil and season with smoked paprika, chipotle (spicy!), coriander cumin powder, salt and black pepper. Mix well. Add them to a lined baking tray and bake for 20 min.
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 stock cube. 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.
Chop the almonds and mix them with the crispy roasted chickpeas.
Divide the soup among bowls and top with the chickpeas and almonds.
Serve the chickpeas and the almonds separately, with crusty bread on the side.
Season your chickpeas and almonds to your liking: spice them up with extra chilli, curry powder or garam masala…
Loaded with plant-based protein, exciting flavours and good energy!
Cooking Time: 30 min
Equipment Required: Blender
Cals 977 · Prot 39 · Carbs 127 · Fat 39
Dairy-Free
Loaded with plant-based protein, exciting flavours and good energy!
Cooking Time: 30 min
Equipment Required: Blender
Cals 977 · Prot 39 · Carbs 127 · Fat 39
Dairy-Free
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.
Rinse and drain the chickpeas. Transfer the chickpeas to a bowl, drizzle with olive oil and season with smoked paprika, chipotle (spicy!), coriander cumin powder, salt and black pepper. Mix well. Add them to a lined baking tray and bake for 20 min.
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 stock cube. 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.
Chop the almonds and mix them with the crispy roasted chickpeas.
Divide the soup among bowls and top with the chickpeas and almonds.
Serve the chickpeas and the almonds separately, with crusty bread on the side.
Season your chickpeas and almonds to your liking: spice them up with extra chilli, curry powder or garam masala…
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