July 02, 2017
Comfort Food, Soups/Stews, Beans,
Chickpeas/Garbanzo, Vegetables, Onions, Sweet Potato/Yam, Fall/Autumn, Potluck, Sunday Dinner, Winter, Slow Cooker, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"From our Sunday newspaper The Sunday Times."
Heat the oil in a big frying pan over medium heat and add cumin ad cook, stirring for 30 seconds or until aromatic and then add onion and cook, stirring, for 3 to 4 minutes or until softened and then add garlic, peppers and harissa and cook, stirring for 2 minutes or until aromatic and then transfer to the bowl of a 5.5 litre slow cooker.
Wipe pan clean with paper towel.
Add sweet potato, carrot, soup base, chickpeas and honey to slow cooker and season with pepper and stir to combine and cover with the lid and set on low and cook for 6 to 8 hours or until vegetables are tender.
Blend until smooth and stir in water if soup is too thick and season to taste.
Meanwhile, for the spiced chickpeas, heat oil in the frying pan over medium high heat and add chickpeas, pepitas, cumin and paprika and cook shaking the pan occasionally for 6 to 10 minutes or until crisp and season to taste.
Divide soup among bowl and top with yoghurt and chickpea mixture and sprinkle with coriander, if using.
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