Monday: Spiced sweet potato soup
3 tbsp olive oil
1 large or 2 small red onions, chopped
1 carrot, scrubbed and chopped
15g ginger, finely grated
2 garlic cloves, crushed
2½ tsp ground cumin
500g sweet potatoes, peeled and cut into 1cm pieces
1 vegetable stock pot, made up to 650ml
1 orange, juiced
400g chickpeas, drained and patted dry
1 tsp fennel seeds
2 spring onions, sliced
½ crusty cob, sliced
1. Heat 1 tbsp oil in a large, lidded saucepan over a medium heat and fry the onions and carrot for 5 mins. Add the ginger, garlic and 2 tsp cumin; fry for another 2 mins or until softened and lightly golden. Stir in the sweet potatoes and cook for 2-3 mins until coated in the spiced oil and starting to soften.
2. Add the stock and orange juice; season to taste. Bring to the boil, then simmer, covered, for 15-20 mins until the sweet potato is very soft. Blitz with a stick blender until smooth.
3. Meanwhile, heat the remaining oil in a frying pan over a medium-high heat and add the chickpeas, remaining cumin and the fennel seeds; stir until coated. Fry for 6-8 mins until crisp.
4. Divide the soup between warmed bowls and scatter over the crispy chickpeas along with a drizzle of the spiced oil. Scatter with the spring onions and then serve with the crusty bread.