Morrocan Sweet Potato and Chick Pea Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 1/4 teaspoon chili powder
• 600 g sweet potatoes, peeled and diced
• 500 g carrots, peeled and sliced
• 6 cups chicken stock or vegetable stock
• 300 g chickpeas
• 1/2 lemon, juice of

Directions

1. 1

   Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.

2. 2

   Stir in spices and cook for a further 2 minutes.

3. 3

   add sweet potato and carrot and sweat well for 10 minutes.

4. 4

   add stock and cover, bring to the boil and simmer for 20 minutes.

5. 5

   Add chick peas and simmer for further 10 mins until chick peas are tender.

6. 6

   Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.