Spinach, sweet potato and chickpea soup | Diabetes UK

Ingredients

• 2tsp olive oil
• 1 onion, peeled and diced
• 1 medium red pepper, cored, deseeded and chopped
• 2 large carrots, peeled and diced
• 2 garlic cloves, peeled and finely chopped
• 1/4tsp ground allspice
• ½ or 1 scotch bonnet chilli, deseeded and finely chopped – see Cook’s tip
• 1 medium pink-fleshed sweet potatoes, peeled and cut into chunks
• 1 tbsp fresh chopped thyme or 1tsp dried thyme
• 1 litre vegetable stock, made using low-salt stock cubes
• 400g can chopped tomatoes
• 400g can chickpeas, rinsed and drained
• 125g baby spinach leaves