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Serves 4 
3 tablespoons chilli-infused olive oil plus extra to drizzle
2 leeks, trimmed and chopped
500g diced sweet potatoes
900ml hot vegetable stock (cubes OK)
410g can chickpeas rinsed and drained
½ x 250g Halloumi Lite cheese
4 tablespoons seed mix
2 tablespoons flat leafed parsley, chopped
Heat 2 tablespoons chilli oil in large saucepan and gently fry the leeks for 5 mins until softened.
Add sweet potatoes and fry a further 3 mins
Add stock and bring to the boil. Reduce heat, cover and simmer gently for 5 mins.
Tip in the chickpeas and cook a further 5 mins
Drain the cheese, dice and pat dry on kitchen paper.
Heat remaining oil in frying pan and gently fry cheese, stirring, until cheese is just beginning to colour
Using electric blender or potato masher, blend until vegetables are crushed.
Ladle into bowls and scatter with halloumi and parsley and seeds.
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