Heat the olive oil in a saucepan over a medium heat and gently fry the onion and garlic for about 8 minutes, until golden and soft.
Stir in the sweet potato and carrots, cover and continue to cook for a further 5 minutes.
Add the stock, bring to the boil and cook briskly for 10 minutes
add the drained chickpeas and continue to cook for a futher 10 minutes or until the sweet potato and carrots are soft.
Puree the vegetables and stock in a food processor or blender until it forms a smooth liquid and season with salt and pepper as required
Return the soup to the pan and heat through until hot.
Serve with multi grain bread
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