Ingredients

1-2 tbsp oil or butter

1 med sweet potato peeled and chopped

1-2 whole roasted red peppers, chopped

1 onion, chopped

1 shallot chopped

1 tbsp curry powder

1 while chipotle pepper in adobo sauce, chopped

4 slices pickled jalapeño ( or to taste for heat)

1 tsp cumin

1 tsp chili powder

1 tsp cinnamon

1 19oz can chickpeas, drained and well rinsed

4 cups chicken or vegetable stock

Optional add-in ingredients:

1 cup cooked sweet corn

1-2 tbsp lime juice & fresh lime zest

1/2 - 3/4 cup fresh diced tomato

Preparation

  1. Heat oil or butter on med heat, then sautée onions and shallots in large saucepan until softened slightly , about 4-5 minutes.

  2. Add spices, potato, peppers and mix well. Let the flavour develop for about another 3 minutes or so.

  3. Add stock and chickpeas, bring to a boil then turn down and leave on a good simmer until potatoes are cooked, 15-20 minutes.

  4. Purée in small batches in a blender, and return to large saucepan, or use hand immersion blender in the same pan. Salt and pepper to taste.

  5. Stir in some - or all! - of the optional ingredients