Healthy Moroccan Sweet Potato And Chickpea Soup

• 1 sweet potato
• 1 potato
• 1 onion
• 2 cloves garlic
• 1 can chickpeas or soak and cook your own
• 1/2 inch fresh ginger piece of
• 1 spring onion scallion
• 1/2 tablespoon turmeric
• 1/2 teaspoon chili flakes or use half fresh chili
• 1/2 tablespoon smoked paprika
• coriander leaves a handful
• 6 cups vegetable stock
• salt
• 3 tablespoons rice bran oil

1. Bake sweet potato as is at 180C or 350F for 45 minutes.
2. Chop onion .
3. Crush and chop garlic.
4. Add rice-bran oil to a soup pot on moderate heat.
5. Add the chopped onion.
6. Add the chopped garlic
7. Add the turmeric
8. Add the smoked paprika.
9. Sweat gently until onion is translucent. Mix well with wooden spoon.
10. Peel the potato, roughly dice and add to soup pot.
11. Add grated ginger.
12. Roughly chop sweet potato and add to soup pot.
13. Add the vegetable stock.
14. Add the chili flakes, give it a stir and simmer gently for 30 minutes.
15. Open and rinse the canned chickpeas (or use dried that have been soaked and cooked) and add to soup pot.
16. Add salt and pepper to taste (salt is optional) simmer for another 5 minutes.
17. Blitz the soup with any type of blender for approx. 30 seconds.
18. Serve and top with fresh coriander leaves and chopped spring onion. You can also add a dollop of Greek yogurt.

sweet potato, potato, onion, garlic, chickpeas, ginger, onion, turmeric, chili flakes, paprika, coriander, vegetable stock, salt, rice bran oil

Taken from www.yummly.com/recipe/Healthy-Moroccan-sweet-potato-and-chickpea-soup-1317256 (may not work)