2canseach 15.5 ounces of cooked garbanzo beans (aka chickpeas), drained and rinsed
1/2teaspoonground black pepper
For The Sweet Potato Soup:
1teaspoonof grated gingerfrom 1 inch fresh ginger
2medium-sized Sweet Potatoespeeled and cut into small cubes (appr. 5-6 cups)
2carrotspeeled and sliced (appr. 1 cup)
1/4cupfresh cilantro or parsley for garnishchopped
Start with roasting the chickpea croutons:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
Lay two layers of paper towels on a kitchen counter. Spread the rinsed garbanzo beans (chickpeas) to dry. With the help of another piece of paper towel, dry the beans as much as possible. Once dried, transfer them to a mixing bowl.
Mix the oil, spices, and hot sauce (if using) in a small bowl. Drizzle it over the chickpeas, making sure that they are coated with the oil and spice mixture.
Spread the chickpeas on the baking sheet and bake for 20-25 minutes, until crisp and golden, tossing a couple of times during the baking to ensure even cooking.
Take them out of the oven and set aside to cool.
To make the soup:
Heat the oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add in the ground cumin and coriander. Add the onion. Cook, stirring occasionally, over medium heat, until translucent, 7-8 minutes.
Stir in the garlic and ginger, salt and pepper, and sautee, stirring constantly, for 45 seconds.
Stir in the sweet potatoes and carrot and mix until coated with the spices and onions, 1-2 minutes.
Pour in the vegetable stock and bring it to a boil. Once boiled, turn down the heat to low and let it simmer for 20 minutes or until sweet potatoes are soft.
Puree the soup in a blender or a food processor in batches. Return it back to the pot and heat until warm.
If you feel that it is too thick, you can add in a little bit of water and bring it to a boil.
When ready to serve, garnish the soup with a handful of chickpea croutons and fresh herbs.