Ingredients
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2 tablespoons olive oil
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1 large onion, roughly chopped
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2 garlic cloves, crushed
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1 teaspoon ground coriander
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2 teaspoons ground cumin
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1/4 teaspoon chili powder
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600 g sweet potatoes, peeled and diced
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500 g carrots, peeled and sliced
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6 cups chicken stock or 6 cups vegetable stock
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300 g chickpeas
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1/2 lemon, juice of
Instructions
- Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
- Stir in spices and cook for a further 2 minutes.
- add sweet potato and carrot and sweat well for 10 minutes.
- add stock and cover, bring to the boil and simmer for 20 minutes.
- Add chick peas and simmer for further 10 mins until chick peas are tender.
- Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.