Sweet potato, chickpea and spinach soup

2 tbspns olive oil

1 ionion finely chopped

1 large sweet potato, peeled and diced

1 garlic clove, thinly sliced

1 tspn cumin seeds

400g can chickpeas, drained

2 Flavorite tomatoes, roughly chopped

1 tspn honey

1 tbspn Dijon mustard

900ml hot vegetable stock

225g baby spinach

Heat the oil in a large pan and cook onion, sweet potato, cumin seeds and garlic until golden. Stir in chcikpeas, tomatoes, honey and mustard. cook for one to two minutes, stir in the stock and bring to the boil. Cover and let simmer until sweet potato is tender. Stir in the spinach and cook until it wilts.

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