This is a great winter dish with more protein in it than the average pumpkin soup. The chickpeas and tahini ensure it’s lovely and creamy. If you have unflavoured pea protein, you could add this is for even more protein.
1 medium kumara (sweet potato) chopped
1 onion roughly chopped
3 cloves garlic finely chopped
2 heaped teaspoons of tomato paste
2 tablespoons of tahini
1 teaspoon of good salt
1 teaspoon of curry powder
1/2 teaspoon turmeric
1/2 ground cumin
A good pinch of chilli powder
1 tin chickpeas
Enough water and/or stock to cover everything
– In a big soup pot fry onion until starting to turn clear, add garlic and fry for a minute.
– Add all other ingredients in and cook until vegetables are mushy. Season to taste.
– Wait until cool and put through a blender to get a creamy texture.