http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

A thick and smooth sweet potato soup with crisp Moroccan spiced chickpeas to make this vegetarian winter warmer extra delicious and flavourful. You can easily veganize this soup serving it with coconut or soya yoghurt instead of Greek yoghurt.
SoupMoroccan Spiced Chickpeas

1 tbsp Extra virgin olive oil
1 tsp Cumin powder
2 Brown onions, finely chopped
2 Garlic cloves, crushed
1-2 tsp Harissa paste, to taste
800 g Sweet potatoes, peeled, cut into 5cm pieces
1000 ml Vegetable broth
Greek yoghurt, to serve
Coriander leaves, to serve (optional)

2 tsp Extra virgin olive oil 400 g Cooked chickpeas, rinsed, drained, patted dry
2 tsp Moroccan spice mix
Sea salt and pepper to taste

Heat the oil in a large frying pan over medium heat. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3-4 minutes or until softened. Add garlic and harissa. Cook, stirring, for 2 minutes or until aromatic. Add in chopped sweet potatoes. Cook, stirring, for a minute. Season with salt and pepper.
Cover and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until the sweet potato is tender.
Meanwhile, preheat oven to 220C/410F. Pat the chickpeas dry with paper towel. Line a large baking tray with non-stick baking paper.
Combine the oil and Moroccan spice mix in a sm...