Morrocan Chickpea and Sweet Potato Soup

Ingredients:
2 tbsp olive oil
1 red onion, chopped
2tsp fresh root ginger, grated
1 level tsp ground ginger
1 level tsp ground cumin
1/2 level tsp ground cinnamon
250g sweet potato (peeled weight), cut into small cubes
150g carrots, cubed
400g can chopped tomatoes
700ml vegetable stock
400g can chick peas, drained and rinsed

Instructions:
1. Heat the oil in a pan, cook the onion until soft. Add the ginger and spices and cook for another 1-2 minutes.
2. Add the sweet potato, carrots, tomatoes and stock. Heat until simmering. Cover and simmer for 20 minutes.
3. Remove a third of the vegetables with half of the cooking liquid and puree using a hand-held blender or processor. Return to the pan with the chickpeas.
4. Heat through and serve with the pitta bread.

Taken from ASDA Magazine January 2013