Kumara and chickpea soup

Instructions

1 Heat the oil in a large saucepan. Add the onion and kumara and cook for 5 minutes, until the onion has softened. Add the spice and stir well, cook for 1 minute. Stir in the tomatoes, chickpeas and stock. Bring to the boil and simmer for 10 minutes, until the kumara is soft. If you like at this stage, purée part of the soup, or leave it chunky. Serve with parsley and grainy bread.