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1/4 cup chickpeas
1/2 sweet potato, peeled and cubed
50 ml vegetable stock or water
1/2 teaspoon ground coriander
1 teaspoon oil
1/2 teaspoon lemon juice
salt and pepper to taste
1/2 onion (finely chopped)
1 garlic clove (crushed)
1/2 tsp cumin powder
Heat oil, and add onion, garlic, cumin powder, and coriander powder. Cook until tender.
Add sweet potato and fry for 2 minutes.
Pour in the vegetable stock/water and boil for 10 mins.
Add the boiled chickpeas (keep aside a few for garnishing).
Puree the mixture in the blender until smooth.
Add this mixture to the pan and adjust the consistency with extra water if needed, then heat until boiling.
Add salt & pepper, to taste. Drizzle with lemon juice. Garnish with whole chickpeas.