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
1-2 teaspoons harissa paste, to taste
2 large (800g) sweet potatoes, peeled, cut into 5cm pieces
3 large carrots, peeled, cut into 5cm pieces
1L Campbells Real Soup Base Moroccan
400g can chick peas, drained, rinsed
1 teaspoon honey
250ml water optional
Greek yoghurt to serve
Baby coriander leaves, to serve (optional)
2 teaspoons extra virgin olive oil
400g can chickpeas, rinsed, drained, patted dry
2-3 tablespoons pepitas
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
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.
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.
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.
Divide soup among bowls. Top with yoghurt and chickpea mixture and sprinkle with coriander, if using.