Ingredients
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 1 brown onion, coarsely chopped
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 1/2 teaspoons paprika
- 800 grams sweet potatoes (orange sweet potato, peel and coarsely chopped)
- 400 grams garbanzo beans (can chickpeas, rinsed and drained)
- 1 1/2 tablespoon pepitas
- 1/2 cup Greek yogurt (Greek style)
- 1 1/2 teaspoon lime juice
- 1/2 cup coriander leaves
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Meanwhile, preheat oven to 220C.
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Step 4: Place pepitas and remaining chickpeas on a baking paper lined tray and sprinkle with remaining paprika and bake for 10 minutes or until golden.
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Step 5: Combine yoghurt and lime juice in a bowl.
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Step 6: Using a stick blender, process soup until smooth.
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Step 7: Serve topped with lime yoghurt, backed chickpeas, pepitas and coriander.
We hope you enjoy this recipe!
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