1
Finely chop the onion and garlic. Peel the carrots and sweet potatoes, then cut everything into small cubes. Wash the bell pepper and dice it too.
2
In a (soup) pan, sauté the onion and garlic in some olive oil for about 3 to 4 minutes. Add the rest of the vegetables and sauté for another 5 minutes, stirring occasionally to avoid burning.
3
Add 1 litre of water to the pan and add the stock cubes. Bring the soup to a boil and let it simmer for 25 minutes. Once the vegetables are tender, use a hand blender to puree the soup.
4
For the spicy chickpeas, mix the drained chickpeas in a bowl with all the spices and sesame oil. Sauté the chickpeas over high heat for about 10 minutes until they become slightly crispy. Be careful not to burn them.
5
Serve the soup in bowls and add a generous spoonful of chickpeas to each bowl. Sprinkle with some freshly ground pepper.
