Prep
10m
Cook
45m
Total
55m
Ingredients
Method
Nutrition
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For
4
M
I
Soup Base
500
g
Squash, peeled and cubed, e.g. delica or kabocha
250
g
Sweet potato, unpeeled weight
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Per Serving
Calories
412kcal
Fat
17g
Carbs
37g
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use a powerful blender for the silkiest result — otherwise the soup may stay slightly grainy. 🫙 Store the soup in the fridge for up to 4 days. Store the chickpeas in an airtight container outside the fridge. ❄️ Soup can be frozen, but cook chickpeas fresh for best texture.
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Solange
2 months ago
First time I tried smoked tofu, like it! 😁
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Solange
2 months ago
The chickpeas stayed in the oven for 50min and tasted “dry” instead of crunchy. I don’t know what went wrong there. 🤷🏻♀️
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Gigi
2 months ago
Hey Solange 🤍 usually it’s excess moisture or oven temp. Pat them really dry, spread in one single layer, and if your oven isn’t fan-assisted, go hotter (200–210°C). If it isn’t a fan oven, 180°C often just dries them out instead of crisping. Hope that helps and let me know if you try them again xx
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A
Abigail
3 months ago
Made it and loved it. Didn't have chickpeas so added some of the lentil-quinoa-rice dish and was nice and hearty
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Gigi
3 months ago
Great combo! xx
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Barbara G
4 months ago
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Gigi
3 months ago
Looks amazing!
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Prep
10m
Cook
45m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
Soup Base
500
g
Squash, peeled and cubed, e.g. delica or kabocha
250
g
Sweet potato, unpeeled weight
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
412kcal
Fat
17g
Carbs
37g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
use a powerful blender for the silkiest result — otherwise the soup may stay slightly grainy. 🫙 Store the soup in the fridge for up to 4 days. Store the chickpeas in an airtight container outside the fridge. ❄️ Soup can be frozen, but cook chickpeas fresh for best texture.
Only visible to you
Made it?
Cancel
Solange
2 months ago
First time I tried smoked tofu, like it! 😁
Like
Reply
Cancel
Solange
2 months ago
The chickpeas stayed in the oven for 50min and tasted “dry” instead of crunchy. I don’t know what went wrong there. 🤷🏻♀️
Like
Reply
Cancel
Gigi
2 months ago
Hey Solange 🤍 usually it’s excess moisture or oven temp. Pat them really dry, spread in one single layer, and if your oven isn’t fan-assisted, go hotter (200–210°C). If it isn’t a fan oven, 180°C often just dries them out instead of crisping. Hope that helps and let me know if you try them again xx
Like
Reply
Cancel
A
Abigail
3 months ago
Made it and loved it. Didn't have chickpeas so added some of the lentil-quinoa-rice dish and was nice and hearty
Like
Reply
Cancel
Gigi
3 months ago
Great combo! xx
Like
Reply
Cancel
Barbara G
4 months ago
Like
Reply
Cancel
Gigi
3 months ago
Looks amazing!
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Reply
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