Heat 2 tablespoons of the chilli oil in a large saucepan and gently fry the leeks for 5 minutes until softened. Add the sweet potatoes and fry, stirring, for a further 3 minutes.
Add the stock and bring to the boil. Reduce the heat, cover and simmer gently for 5 minutes. Tip in the chickpeas and cook for a further 5 minutes.
Meanwhile, drain the cheese, then dice and pat dry on kitchen paper. Heat the remaining oil in a small frying pan and gently fry the cheese, stirring, for 1 minute. Tip in the seeds and continue to fry, stirring, for a further 1-2 minutes or until the cheese is just beginning to colour.
This soup can be made using canned beans or lentils, instead of chickpeas. Halloumi cheese is ideal for grilling, frying or barbecuing. When cooked, the outside hardens while the inside stays soft.
Tips
For vegetarians just substitute the chicken stock for veg!
Comments Add your comment
good thinking, I've added it to the tips section now. Thanks!
by Becs26Rebecca on Thu Feb 4 2010 reply to this comment
Sounds great. As a vegetarian I would switch to veg stock - maybe you could add that to hints?
by vieira4 on Wed Feb 3 2010 reply to this comment