Sweet Potato, Chickpea and Red Lentil Soup by Supergolden Bakes

– 2 tbsp olive oil
– 200 g (7 oz) canned chickpeas, drained
– 1 onion (finely diced)
– 3 garlic cloves, minced
– 2 tsp ginger paste (or finely grated fresh ginger)
– 1 tsp salt
– 1 tsp paprika
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 400 g (14 oz) canned chopped tomatoes
– 2 large sweet potatoes (peeled cut into small cubes)
– 200 g (1 cup) dry split red lentils (rinsed and drained)
– 1.2 litre (5 cups) (vegetable stock (broth)
– Lemon juice (to taste)
– Finely chopped coriander (cilantro)
– Lemon zest (to garnish)
– Handful mixed seeds (to garnish)
– Pinch dried red chilli flakes (to garnish)
– Salt and pepper (to taste)

Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min