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