Moroccan Sweet Potato Soup with Spiced Chickpeas

taste.com.au

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1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

2 brown onions, finely chopped

3 large garlic cloves, crushed

285g jar roasted red peppers, drained, rinsed, halved

1 to 2 teaspoons harissa paste, to taste

2 large (about 800g) sweet potatoes, peeled, cut into 5cm pieces

3 large carrots, peeled, cut into 5cm pieces

1L (4 cups) Campbell's Real Soup Base Moroccan

400g can chickpeas, drained, rinsed

1 teaspoon honey

250ml (1 cup) water, optional

Greek yoghurt, to serve

Baby coriander leaves, to serve (optional)

subheading: SPICED CHICKPEAS:

2 teaspoons extra virgin olive oil

400g can chickpeas, rinsed, drained, patted dry

2 to 3 tablespoon pepitas

½ teaspoon ground cumin

½ teaspoon smoked paprika

Directions at taste.com.au

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