July 09, 2018
Fresh Tomatoes, Dinner, Lunch,
Soups/Stews, Beans, Chickpeas/Garbanzo, Vegetables, Onions, Peppers, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Winter, Weeknight Meals, Stove Top, No Eggs, Vegetarian more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Heat the oil in a heavy-based saucepan over medium-high heat and add the onion, coriander stems and capsicum and saute for about 5 minutes or until the onions is translucent and soft and then add the celery and garlic and saute for 1 minute.
Add the paprika (smoked will give a deeper flavour) and cumin and cook for 1-2 minutes, taking care not the burn the spices.
Add the oregano, tomatoes and chillies, if using, and cook for another 5 minutes, stirring regularly, until the mixture is a deep red colour and then add 450ml of the broth, reserving 250ml and bring to the boil and then add the sweet potato and simmer for 10 minutes until it is soft but not mushy.
Add the chickpeas and nectar and cook for another 2 minutes before seasoning with salt and then remove from the heat and cover.
The soup will be a chunky broth at this stage.
Add some of reserved broth if more liquid is needed and adjust the seasoning.
To serve, add the lime juice and garnish with the avocado, pumpkin seeds, tomatoes, coriander leaves and coconut yoghurt.
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