Kumara and ChickPea Soup

• 2 tbsp olive oil
• 1 onion chopped
• 3 cloves garlic crushed
• 1 tsp crushed ginger
• 2 tsp paprika
• 2 tsp ground cinnamon
• 1 tsp nutmeg
• 1/4 tsp cayenne pepper
• 1tbsp tomato paste
• 500 grams kumara diced
• 1 stalk celery diced
• 300 grams can chickpeas drained
• 1 tbsp honey
• 2 tbsp soy sauce
• 2 cups vegetable stock
• 1 cup water
• 2 small zucchini sliced

1. Heat oil and cook onion, garlic and ginger till onion soft
2. Add spices and cook till fragrant
3. Stir in tomato paste
4. Add kumara, celery, chickpeas, honey, soy sauce, stock and water
5. Bring to boil then simmer for 10 minutes until kumara is tender
6. Cool
7. Remove 1/3 of the soup and blend then return to zucchini and bring to boil
8. Serve with crusty bread