Slow Cooked Moroccan Sweet Potatoe, Carrot and Chickpea Soup

Hi all,

Here is a recipe which is based on one that I found at Amy's website - HERE.  (I left out the Oil, added more Corriander, reduced the amount of stock and forgot the lemon juice).

SLOW COOKED Moroccan Sweet Potatoe, Carrot and Chickpea SOUP!

Serves 4:

Nutritional Information per serve

284 calories / 1187kj

2.8g Fat

13.6g Protein

46.3g Carbohydrates

Ingredients:

600 g of Sweet Potato

500 g of Carrots

1 Medium Brown Onions

400 g canned drained Chickpeas

1L of Chicken Stock (Salt-Reduced)

2tsp Cumin Ground

2tsp Coriander

Chilli to taste

2 teaspoon of Minced Garlic (or 2 cloves)

Method:

Place the ingredients into a slow cooker, turn in on (I use Auto-Shift) and let it do its thing until all the vegetables are soft (approx 6 hours).  Either serve chunky like a stew or blend it all together.

Serving Suggestion:

Add a dallop of (light) sour cream, some freash parsley and ground black pepper.  (*additional calories).

Note: 

If you prefer a runnier soup - add another 2 cups of chicken stock when you are blending (I didn't add in the slow cooker as it didn't fit LOL).

I also think that you could stretch this to serve 6 (especially with the additional stock) as the serving size was really generous.