Moroccan Coconut and Chick Pea Soup

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The only change to the recipe I made is that I had a roasted yam instead of a yam that I diced. So, it gave the soup a more pureed texture while leaving everything else chunky! If you want to try it, roast the yam by cutting it in half and putting it in the oven for about an hour, then scoop out the "flesh" (ugh) and add it to the soup. If you follow the recipe as written, you'll have more of a chunky soup. 

Ingredients:
dash of olive oil
2-4 cloves garlic, chopped
pinch cinnamon and cumin
1 tbsp Thai curry paste, red or green OR 2 tsp curry powder (to your taste)
pinch hot chili flakes if you like more heat
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1 large yam or sweet potato, peeled, diced 
1 small can diced green chilies (you know the ones, in the Mexican section) 
1 14oz Muir Glen Fire Roasted Diced Tomatoes, or 14oz can crushed tomatoes for a smoother soup
1 can chickpeas, drained, rinsed
1 can coconut milk
3 cups vegetable or chicken stock
1 lime, juiced
salt and pepper, to taste

Heat the olive oil and saute the garlic briefly, then add the spices and saute for another 30-60 seconds. Add the bell pepper, and apples, and sweet potatoes if using diced - saute for a bit. Add the chilies, tomatoes, chick peas, and broth. Cover and cook until the apples and peppers are tender. Stir in the coconut milk and heat through. If you want, add the lime juice before serving.

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