Butternut soup with roasted chilli chickpeas

Easy

Serves 6 - 8

Ingredients

  • 2 x 600 g Butternut soup
  • 400 g chickpeas, drained
  • 4 T onion chilli crunch

Instructions

  1. Toss the chickpeas in the onion chilli crunch and place in the airfryer for 20 minutes at 200°C.
  2. Heat the soup and ladle into warm bowls and spoon over the chickpeas.