Method

1. Heat oil in a large pot and add leek, garlic and ginger. Sauté until soft.
2. Add harissa and turmeric and sauté for 1 minute.
3. Stir through sweet potato and stock. Bring mixture to the boil the reduce heat and simmer, covered, for about 15 minutes or until sweet potato is tender.
4. Place soup in blender and add oat milk. Puree until thick and creamy. Transfer back to pot to heat through.
5. Combine chickpea crouton ingredients in a bowl.
6. Place chickpeas on an oven tray, lined with baking paper and bake in a hot oven, 200°C, for 20-30 minutes, tossing every 5 minutes. Chickpea croutons will appear dry in texture and a deep golden colour when ready. Let cool.
7. Serve soup in a bowl topped with chickpea croutons and sprinkled with lemon zest. Serves 4.