Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 sweet potato chopped into bite sized pieces
  • 2 celery sticks chopped
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 400 g 14oz tin chickpeas rinsed and drained
  • 400 g 14oz chopped Cirio tomatoes
  • 1 l 4 cups vegetable (or chicken) stock
  • 2 tbsp freshly chopped herbs (optional)
  • Salt to taste
  • 1/4 tsp chilli flakes
  • 50 g 1/2 cup mini pasta
  • Basil pesto and fresh bread to serve

Instruction

  • Heat the oil and fry the sweet potato, celery and onion and fry for 8 mins until soft. Then add the garlic and stir fry for 30 sec.
  • Add in the chickpeas, tomatoes, stock, herbs, salt and chilli, bring to the boil and then simmer for 8 mins. Then add in the pasta and simmer for between 8-10 mins until the pasta is cooked.
  • Serve the soup topped with fresh basil pesto and crusty bread.