Spicy Sweet Potato Bisque with Chickpeas Recipe - Forks Over Knives

Ingredients

• 1 tablespoon water
• 5 ½ – 6 cups sweet potatoes, peeled and chopped (see note)
• 2 cups onions, chopped
• 1 cup celery, chopped
• 3–4 large cloves garlic, roughly chopped
• 1 teaspoon sea salt
• 2 teaspoon cumin seeds (not ground cumin)
• 3 – 3 ½ teaspoon ground coriander
• 1 teaspoon paprika
• ¼ – ½ teaspoons crushed red pepper flakes (or more to taste)
• 2 cups vegetable stock
• 3 cups water
• 2-3 tablespoons fresh ginger, grated (adjust to taste)
• 2 tablespoons natural peanut butter (can substitute almond or cashew butter)
• 2 cups cooked chickpeas
• 3–4 tablespoons freshly squeezed lime juice
• lime wedges (for serving)
• fresh cilantro, chopped (optional, for serving)