Sweet potato and coconut soup with crispy chickpeas
A velvety, gently spiced sweet potato soup made rich with coconut milk and topped with crunchy chickpeas and seeds.
- Time45 min
- LevelEasy
- Costabout £1.55 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the chickpeas with half the oil, the paprika and a pinch of salt on a tray. Roast for 20 minutes, shaking once, until crisp.
20 min - 2
Heat the remaining oil in a large pan. Cook the onion for 6 minutes until soft.
6 min - 3
Add the garlic, ginger and allspice and stir for 1 minute.
- 4
Add the sweet potato and stock. Simmer for 15 minutes, until the potato is very soft.
15 min - 5
Pour in the coconut milk and blend with a stick blender until completely smooth. Add the lime juice and salt, and warm through.
- 6
Serve in bowls topped with the crispy chickpeas and pumpkin seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.