Kūmara, tomato and chickpea soup
This soup is delicious and so satisfying.
2 Tbsp canola oil
1 onion, diced
1 carrot, diced
3 cloves garlic, crushed
2 Tbsp crushed ginger
1 kūmara, peeled and diced
1 can chickpeas, drained and rinsed
1 Tbsp ground cumin
1 cube vegetable stock
1 litre water
1 x 400g can crushed tomatoes or 4 tomatoes, diced
¼ cup peanut butter
½ cup chopped coriander
Heat oil in a large pot.
Sauté onion and carrots until softened.
Add remaining ingredients, apart from the coriander, and cook until kūmara has softened.
Add coriander just before serving.