Roasted chickpeas:
- 1 tablespoon neutral oil
- 2 15- ounce cans chickpeas drained and rinsed
- 2 small sweet potatoes about ¾ pounds total, scrubbed and cut into thin wedges
- 2 teaspoons silk chili flakes or use ½ teaspoon crushed red pepper plus 1 teaspoon paprika
- Salt and pepper to taste
Pumpkin curry soup:
- 1 tablespoon neutral oil
- 1 shallot peeled and diced
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne powder
- 1 tablespoon brown sugar
- 15- ounce can pumpkin purée
- 3 cups water or vegetable stock
- Salt and pepper to taste
For serving (optional):
- ¼ cup coconut cream
- Fresh watercress leaves or minced scallions, or cilantro leaves
- ¼ cup pistachios or almonds or pumpkin seeds, crushed
Roast the chickpeas:
Preheat oven to 425ºF.
Arrange the chickpeas and sweet potatoes on a large baking sheet. Drizzle with oil and sprinkle with the silk chili flake, and season with salt and pepper. Use your hands to toss everything together and ensure the chickpeas and sweet potatoes are evenly coated.
Transfer to the oven and roast for 15–20 minutes or until the chickpeas are crispy and the sweet potatoes are fork-tender. Flip once halfway through cooking. Turn off the heat.
Start the pumpkin curry soup:
Heat the oil in a large pot over medium heat. Once hot, add the shallot and cook for 3 minutes.
Add the curry powder, smoked paprika, and cayenne powder, and cook for 45 seconds until fragrant.
Whip the coconut cream (optional):
Add the coconut cream to a bowl and use a hand mixer or a whisk to whip until thick, about 3–4 minutes. Once the mixture has thickened, transfer it to the freezer for 10 minutes to help thicken it up even more.
Calories: 416kcal | Carbohydrates: 59g | Protein: 14g | Fat: 16g | Sodium: 48mg | Fiber: 15g | Sugar: 15g | Vitamin C: 8mg