Chickpea soup with turmeric

Ingredients for 3 servings:

• 1 onion(s)
• 1 large sweet potato(s) or 2 small
• 1 can chickpeas, drained weight 265 g
• 500 ml water
• 400 ml coconut milk
• 1 clove(s) garlic
• 1 head of fresh broccoli
• 1 cm ginger root, fresh
• 1 tsp turmeric
• 3 tsp salt
• 2 tsp pepper
• 1 lemon juice
• brown sugar
• pine nuts
• olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Peel and dice the onion and sweet potato. Heat a little olive oil in a saucepan and sauté the onions until translucent. Add the sweet potato and fry briefly. Deglaze with about 500 ml of water and bring to a boil. Add salt and pepper. Cook over medium heat for about 15 minutes. Let cool slightly. Finely dice the peeled garlic and ginger. Place the drained chickpeas, coconut milk, and turmeric in a high-performance blender and blend until very smooth. Add to the pan and heat. If you like, you can thin the soup with water and season to taste with lemon juice and sugar. Cook the broccoli until al dente. Toast the pine nuts in a pan without oil. Ladle the hot soup into a bowl. Carefully add the broccoli and sprinkle with pine nuts.