• 2tbsp olive oil
  • 1 red onion chopped
  • 2tsp fresh root ginger grated
  • 1 level tsp ground coriander
  • 1level tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 250g sweet potato (peeled weight) cubed
  • 150g carrots cubed
  • 400g can chopped tomatoes
  • 700ml veg stock
  • 400g can chick peas drained & rinsed


  • STEP 1
    Heat oil in a pan and saute the onion until soft. Add the ginger and spices and cook for another 1-2minutes
  • STEP 2
    Add there sweet potato carrots, tomatoes and stock. Heat until simmering. Cover and simmer for 20 minutes.
  • STEP 3
    Remove a third of the vegetables with half of the cooking liquid and puree using a hand blender/ processor return to pan and add the chick peas
  • STEP 4
    Heat through and serve with some warm pitta breads.

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