Moroccan Squash, Sweet Potato and Chickpea Soup

This is not a recipe from Morocco, rather it is a recipe I made up using spices I know to be used in Moroccan dishes.

It is a hearty, filling and delicious soup which I love and change depending on what I have on hand.

Don't be put off by the amount of spices or garlic, these become mellow in the cooking.

1/2 a medium size butternut squash, peeled & cut into 1" cubes

1 med. sweet potato (the orange ones) wash & cut into 1" cubes

2-3 carrots, scraped & sliced

1 small red skin potato, wash & cut into 1" cubes

1 med. onion, chopped

2 heads of garlic, peeled, cut large cloves in 1/2

1 15oz can of cooked Chickpeas drained

or equivalent of home cooked dried chickpeas

2 tbsp. ground coriander

2 tbsp. ground cumin

1 tbsp. ground turmeric

1/4 tsp cayenne (use less or more to your taste)

1 or 2 vegan stock cube (depends on the brand)

1 tbsp virgin cold pressed olive oil

Water to cover well, at least a couple of inches above the veg

Put a large soup pan onto a low to med heat. Add oil, onions and garlic. when they begin to soften add spices and cook for a minute or two, stirring constantly. if it gets too dry add a bit of water.

Add all the veg and stir to coat.

Add water and stock cube(s). Stir bring to the boil and then simmer for 30 minutes or until veg are soft.

Remove 1/3 of veg and set aside.

Liquidize remainder of veg and stock. This should produce a thickish creamy soup.

Return to pan, re-add veg that was set aside. Add chickpeas. Stir and bring back to just below boil. Simmer for a few minutes. If the soup is too thick add a little water or stock. If it is not thick enough scoop some of the veg and chickpeas into the blender and liquidize, then return to soup blend.

I do not add salt as I find the spices and stock cubes (I use McCormck's) add enough flavour. But if your tastebuds demand some then feel free to add a little.

Serve and enjoy