Heat olive oil in a large saucepan over medium flame, add onions and saute gently until they are transparent, adding the garlic towards the end to prevent it burning.
Add all the spices and stir over heat for a minute or two, until fragrant.
Add sweet potatoes and stir to coat evenly with spices.
Add stock and bring to boil. Simmer gently until the sweet potato is soft, adding the chick peas towards the end.
When cooked cool slightly before pureeing, in batches, in a food processor until smooth.
Return to pot over a low flame, add more stock or water if too thick, and reheat.
Season with salt and pepper.
Just before serving add the lemon juice and one dessertspoon of honey, blending completely.
