1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
½ teaspoon smoked paprika
2 tablespoons tomato paste
2 teaspoons harissa paste
500g sweet potato, peeled and grated
1.5 litres vegetable stock
Salt and pepper to taste
2 tablespoons tahini paste
Baby (micro) shiso leaves to serve
Crispy Chickpeas
2 tablespoons extra virgin olive oil
1 x 400g can chickpeas, drained, rinsed and patted dry
Sea salt and cracked black pepper
Heat olive oil in a large saucepan over medium heat. Add onion & garlic and cook for 4-6 minutes or until lightly golden. Add paprika, tomato and harissa paste and cook, stirring for a further minute. Add sweet potato and stock. Bring to a boil and cook for 8-10 minutes or until the sweet potato is just tender. Remove from heat, add tahini and stir to combine.
While the soup is cooking, make the crispy chickpeas. Heat oil in large non-stick frying pan over high heat. Add chickpeas, salt and pepper and cook, stirring, for 4-6 minutes, or until crispy. Divide soup between serving bowls & top with crispy chickpeas and shiso leaves to serve.
Serves 4.
