Heat oven to 180C/160C fan/gas 4. Toss the drained chickpeas in some olive oil and 1/2 tsp of salt. Spread on a baking tray. Cook for around 30-35mins until crunchy
FOR THE SOUP
Heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft.
Add ground coriander, cumin, turmeric, freshly grated ginger, smoked paprika, ground cinnamon and chilli powder. Fry gently for another couple of minutes.
Add peeled sweet potatoes cut into small dice and red pepper roughly chopped. Add chopped tomatoes and vegetable stock. Bring to the boil. Reduce heat to medium and cook covered for around 20mins until sweet potatoes are cooked.
Liquidise the soup until smooth. Season with lemon juice and salt.
Serve this soup topped with crunchy chickpeas, harissa, chopped fresh coriander and some dairy-free yoghurt or cream.