MOROCCAN SWEET POTATO SOUP WITH SPICED CHICKPEAS

serves / 6 prep / 20 minutes cook / 8 hours 10 mins

1 tbsp extra virgin olive oil 1 tsp ground cumin 2 brown onions, finely chopped 3 large garlic cloves, crushed 285g jar roasted red peppers, drained, rinsed, halved 1-2 tsp 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 tsp honey 250ml (1 cup) water, optional Greek yoghurt, to serve Baby coriander leaves, to serve (optional)

SPICED CHICKPEAS

2 tsp extra virgin olive oil 400g can chickpeas, rinsed, drained, patted dry 2-3 tbsp pepitas ½ tsp ground cumin ½ tsp smoked paprika

1 Heat the oil in a large frying pan over medium heat. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3-4 minutes or until softened. Add garlic, peppers and harissa. Cook, stirring, for 2 minutes or until aromatic. Transfer to the bowl of a 5.5L slow cooker. Wipe pan clean with paper towel.

2 Add sweet potato, carrot, soup base, chickpeas and honey to slow cooker. Season with pepper. Stir to combine. Cover with the lid. Set on low and cook for 6-8 hours or until vegetables are tender. Blend until smooth. Stir in water if soup is too thick. Season.

3 Meanwhile, for the spiced chickpeas, heat oil in the frying pan over medium-high heat. Add chickpeas, pepitas, cumin and paprika. Cook, shaking the pan occasionally, for 6-10 minutes or until crisp. Season.

4 Divide soup among bowls. Top with yoghurt and chickpea mixture and sprinkle with coriander, if using.