Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 220°C/200°C fan. Peel and chop the sweetpotatoes and shallots. Drain and rinse the chickpeas.
2 Roast chickpeas
On a baking tray, toss the chickpeas in the vegetableoil, smokedpaprika and salt. Roast for 15 min until crispy. After 15 min, add the coconutflakes and bake for 2 min further.
3 Fry base
Meanwhile, heat a large soup pot over a medium heat with a drizzle of vegetable oil. Add the sweetpotatoes and shallots with a pinch of salt and cook for 5 min. Add the gingergarlicpaste, currypowder, chilliflakes(spicy!) and turmeric. Cook for 2 min further.
Add the stockcube, measuredwater and coconutmilk. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 20 min.
5 Bake ciabatta
Meanwhile, place the ciabattas in the oven for 10 min until golden and warm.
Once ready, use a hand-held blender to blitz the soup until smooth. Season with salt and pepper as needed. Divide the soup among bowls, top with the crispychickpeas and garnish with coconutflakes and freshcoriander leaves. Serve with the warm ciabattas and butter.
Tip!This soup freezes well, so make an extra batch and cook up the chickpeas and coconut fresh once ready to eat!