Moroccan Sweet Potato And Chickpea Soup - cooking recipe

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 6 cups vegetable stock
300 g chickpeas
1/2 lemon, juice of

Preparation

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.