Chickpea & Sweet Potato Noodle Soup

mynewroots.org

GHK Recepies

1 Tbsp. coconut oil or ghee

2 tsp. ground turmeric

2 tsp. ground ginger

1 tsp. caraway seeds

1 tsp. hot smoked paprika

½ tsp. ground cinnamon

½ tsp. freshly grated nutmeg

1 pinch saffron (about 40 threads) soaked in 2 Tbsp. hot water

3 medium onions

1 tsp. fine grain sea salt

subheading: 14 oz / 400ml canned whole tomatoes:

6oz / 170g tomato paste (1 small can)

1 ½ cup dried chickpeas OR 3 cups / 500g cooked chickpeas (about 2 cans)

1 cup dried lentils, soaked overnight if possible

1 medium sweet potato

3 slices lemon

5 cups water

½ cup / 20g cilantro, leaves and tender stems only, plus more for garnish

½ cup / 20g flat-leaf parsley, leaves and tender stems only, plus more for garnish

sea salt and freshly ground pepper, to taste

cold-pressed olive oil and lemon wedges for serving

Directions at mynewroots.org

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