Ingredients
-
2
-
1
-
2
-
1
-
2
-
1/4
-
600
-
500
-
6
-
300
-
1/2
-
-
-
-
Directions
Moroccan Sweet Potato and Chickpea Soup, An easy, velvety soup with complex delicious spice tastes, would make a wonderful start to a dinner party or a great lunch Got this off the web ages ago and can’t remember the name of the site May need more lemon juice if the potatoes and carrots are really sweet so taste at the end, and used more spices as I like a deeper flavour , The flavor of this soup came out great, but I highly recommend using an immersion blender to make it all smooth , I like this soup I love sweet potatoes! The recipe can be enhanced, as others have pointed out previously I did it by giving it a little heat with cayenne pepper and chipotle pepper I also added allspice and more of original spices To make it faster I: 1 ) used sweet potatoes I had previously baked (I usually bake a bunch at the beginning of each week ) and 2 ) heated up the soup stock and garbanzo beans while sauting the other vegies and spices used ghee instead of olive oil to give it a richness to match the selection of spices I like it with fresh cilantro and pumpkin seeds toasted then season with salt, chili powder, a touch of organic sugar and cumin powder I like the conversion from metric to cups, etc The recipe didn?t print the converted format however And yes, the lemon is great at the end!
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Steps
|
1
Done
|
Heat Oil in a Large Saucepan Over Medium Heat, Add Onion and Garlic and Cook For 3 Minutes. |
|
2
Done
|
Stir in Spices and Cook For a Further 2 Minutes. |
|
3
Done
|
Add Sweet Potato and Carrot and Sweat Well For 10 Minutes. |
|
4
Done
|
Add Stock and Cover, Bring to the Boil and Simmer For 20 Minutes. |
|
5
Done
|
Add Chick Peas and Simmer For Further 10 Mins Until Chick Peas Are Tender. |
|
6
Done
|
Blend Until Smooth, Season Well With Salt and Fresh Black Pepper and Add Lemon Juice to Taste. |
