1 leek chopped
1x 400g tinned chickpeas
1 large carrot grated or chopped very finely
1 large sweet potato grated or chopped very finely
1/2 tsp dried chili flakes
1/2 tsp Thyme
2 large bay leaves
black pepper
1 liter veg stock
Place all the ingredients in a pan and bring to the boil, then simmer until the ingredients are well cooked. Liquidise some of the soup (either with a handheld blender or place half the soup in a liquidiser and then return it to the pan after it has been liquidised). Simmer for an hour on a low heat.
