October 10, 2018
Comfort Food, Dinner, Soups/Stews,
Beans, Chickpeas/Garbanzo, Vegetables, Onions, Sweet Potato/Yam, Moroccan, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Blender, Oven Bake, Stove Top, No Eggs, Vegetarian more
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"From one of our national supermarkets free monthly magazine, June 2018."
Heat oil in a large saucepan over high heat and cook garlic and onion, stirring, for 5 minutes or until softened and then add cumin, coriander and 1 teaspoon paprika and cook, stirring for 1 minutes or until fragrant.
Add potato, half of the chickpeas and 1 litre of water and bring to the boil and then simmer, uncovered, for 15 to 20 minutes or until potato is tender.
Meanwhile, preheat oven to 220C.
Place pepitas and remaining chickpeas on a baking paper lined tray and sprinkle with remaining paprika and bake for 10 minutes or until golden.
Combine yoghurt and lime juice in a bowl.
Using a stick blender, process soup until smooth.
Serve topped with lime yoghurt, backed chickpeas, pepitas and coriander.
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