Creamy Sweet Potato Soup with Roasted Chickpeas

Ingredients

• 2 large sweet potatoes
• 1 can chickpeas (400g)
• 2 cloves of garlic
• 1 onion
• 1 liter vegetable broth
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
•  Salt and pepper

Instructions

1. 1 Preheat the oven to 200°C and line a baking sheet with parchment paper.
2. 2 Rinse the chickpeas, pat them dry, toss them with a little olive oil, salt, and pepper, and spread them out on the baking sheet. Roast in the oven for about 20 minutes, until golden brown and crispy.
3. 3 Meanwhile, finely chop the sweet potatoes, onion, and garlic, and sauté them in a large pot with a little oil until the onion is translucent.
4. 4 Add the vegetable broth, turmeric, and cumin, and let it simmer for 20 minutes, until the sweet potato is soft.
5. 5 Blend the soup with an immersion blender until smooth. Add water if the soup is too thick.
6. 6 Serve the soup in bowls and garnish with the roasted chickpeas. Enjoy!