Step-by-Step Instructions

1. Preheat oven and prepare equipment

   2 min

   Pre-heat your oven to 220°C / 200°C fan, then take out two large baking trays and a large saucepan.

   Equipment: oven, baking trays, saucepan
   Temperature: 220°C

2. Prep chickpeas and sweet potato

   8 min

   Drain the chickpeas and dry them thoroughly with kitchen towel. Place them in a bowl with the crispy chickpea spice mix (spice warning – use half if you don’t like too much heat!) and a couple of tablespoons of olive oil, then mix well. Cut the sweet potato into roughly 2cm cubes – the smaller you cut them, the faster they will cook.

   Equipment: bowl, kitchen towel, knife, cutting board

3. Roast chickpeas and sweet potato

   25 min

   Lay the chickpeas out on one baking tray and the sweet potato on another. Toss the sweet potato with olive oil and season well with salt and pepper. Roast in the oven for 20–30 minutes, tossing everything halfway through. If you’re in a rush, they’ll be ready after 20 minutes, but if you have time, roasting for 30 minutes will make the chickpeas crunchier. Alternatively, you can air fry them for 10–15 minutes. Taste the chickpeas when they come out of the oven and season with extra salt if needed.

   Equipment: oven, baking trays
   Temperature: 220°C

4. Simmer soup and chop coriander

   4 min

   When there's around 5 minutes left on the chickpeas and sweet potato, drain and rinse the lentils and add these to your saucepan along with the thai red curry soup and 100ml of water. Place over a medium heat and simmer gently until piping hot, around 3-5 minutes. Stir through the roasted sweet potato once it's ready. Meanwhile, pick and roughly chop the coriander leaves.

   Equipment: saucepan, colander, knife, cutting board

5. Portion soup and garnish

   3 min

   To serve up, divide the soup between serving bowls and top with the crispy chickpeas , fresh coriander and pickled red onion . Enjoy!

   Equipment: serving bowls