• Preheat oven to 220°C/200°C fan-forced. Cut sweet potato and carrot into small chunks. Drain sweetcorn. • Place sweet potato, carrot and corn on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• While the veggies are roasting, finely chop garlic. Cut lemon into wedges. Drain and rinse chickpeas. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic and mild Caribbean jerk seasoning, stirring, until fragrant, 1-2 minutes. • Stir through diced tomatoes with garlic & onion, coconut milk and vegetable stock powder.

• Add chickpeas to the soup. Bring to a simmer. Cook until slightly thickened, 6-10 minutes. • Stir though roasted veggies and mixed leaves. Season to taste. • Add a squeeze of lemon juice to taste. TIP: Stir through a splash of water if you prefer a thinner soup.

• Thinly slice fresh chilli (if using). • Divide Caribbean chickpea and coconut soup between bowls. Sprinkle with chilli. Tear over herb leaves. • Serve with any remaining lemon wedges.