Step 1

Pit the dates and finely chop them along with the garlic, onion and carrot

Step 2

Add the onions and a generous amount of olive oil to a non-stick saucepan set over a low-medium heat. Cook until slightly translucent. Add the carrots and a pinch of salt, then cook for another 2 mins.

Step 3

Add the garlic, spices and chopped dates with a splash of vegetable broth. Slowly sauté and stir this mixture for 8-10 mins until the onions and carrots are very soft.

Step 4

Meanwhile, wash and chop the sweet potatoes. Drain the chickpeas.

Step 5

Turn the heat to medium and add the sweet potatoes, chopped tomatoes, chickpeas, vegetable stock and giant couscous to the pan. Simmer until the sweet potatoes are fork-tender and the giant couscous is cooked (about 8-10 minutes)

Step 6

Turn off the heat. Roughly chop the coriander and stir it through. Season with salt and black pepper, then squeeze the lemon straight into the pan.

Step 7

Let the soup sit for 7-8 mins before serving.