Moroccan Roasted Kumara & Chickpea Soup
MAROACCAN KUMARA (SWEET POTATO) & CHICKPEAS SOUP
750gms sweet potato, peeled and chopped into 4-5cm pieces
2 Red Spanish onions finely chopped
3 garlic cloves finely chopped
2 tbs olive oil
1 spon ground cumin
1 tbs ground coriander
400gms diced tomatoes
6 cups chicken stock
400gms can chickpeas, drained and rinsed
Salt and ground Pepper
Greek style natural yogurt to serve
- Preheat oven to 200.c. Line a roasting pan with baking paper, place kumara, onions and garlic to pan. In a small bowl, combine oil, cumin and ground coriander. Drizzle over vegetables and toss to coat. Roast tossing once for 30 to 35mins until tender.
- Place the contents of the roasting pan into a large saucepan and add tomatoes, chickpeas and stock. Cover and bring to the boil. Remove from heat.
- Puree soup until smooth. Heat soup over medium heat until hot. Stir in coriander and add salt and pepper to taste. Serve with a dob of yogurt and a coriander sprig.