A heart warming delicious healthy lunch option. Packed full of fibre, protein and nutrients to keep you fuelled and ready take on the cooler weather!

Serves: 2-3 portions

Time: 30-40mins

Level: Easy

Tools:

• Chopping board
• Knife
• Saucepan with lid
• Weighing scales
• Wooden spoon
• Food processor
• Oven set to 180
• Baking tray

Ingredients:

For the soup:

• 1 onion (diced)
• 3-4 cloves of garlic (minced)
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground ginger (or fresh)
• 0.5 tsp ground cinnamon
• 0.5 tsp ground coriander
• 1 carrot (diced)
• 1 yellow pepper (diced)
• 1 tin coconut milk
• 0.5L vegetable stock
• 200g of yellow split peas 

For the crispy chickpeas:

• 1 pack of chickpeas
• 1 tbsp olive oil
• sprinkle of chilli flakes
• salt & pepper to taste

Method:

1. Start by pre heating the oven to 180 degrees. Drain and rinse the chickpeas and then place onto the baking tray with olive oil, chilli flakes, salt and pepper. Roast for 30mins or until reached desired crispiness!
2. Whilst the chickpeas are roasting it is time to get to work on the soup. Start by heating the oil in a saucepan and adding in the onions and allow to cook for 2-3mins, next add in the garlic and spices and allow to infuse for 3mins.
3. Next add in the carrots, pepper, coconut milk, vegetable stock and yellow split peas. Cover with a lid and bring to the boil, then reduce to a simmer and allow to cook for 20-25mins.
4. Once the soup is cooked through and ready set to one side and allow to cool slightly before blending. Blend until you reach your desired consistency and top with the crispy chickpeas.
5. Serve and enjoy!

Or to make your life even easier you can buy this delicious soup!