Moroccan sweet potato and chickpea soup

GREEN (NSW & ACT)

This soup recipe was developed by Robyn from Moss Vale High School

Ingredients

• 2 tsp olive oil
• 1 large onion, finely chopped
• 2 sticks celery, diced
• 2 tsp garlic, minced
• 1 heaped tbs cumin
• 1/2 tsp chilli, minced
• 1 tsp cinnamon
• 3 kg orange sweet potatoes, peeled and chopped
• 1 litre salt reduced chicken or vegetable stock
• 4 cans chickpeas, rinsed and drained
• 300 ml reduced fat milk

Method

1. Heat oil in a large pot

2. Add onion and celery and saute until transluscent

3. Add minced garlic and spices, cook for 5 mins on low heat

4. Add sweet potatoes and stock

5. Bring to a boil, reduce heat to a gentle simmer and leave until vegetables have softened

6. Stir through chickpeas and milk