Hearty Moroccan Sweet Potato Soup with Chickpeas Recipe - Beard and Bonnet

Ingredients

• 6 cups (1.4 L) vegetable stock, low-sodium
• 2 medium sweet potatoes
• 1 (18 oz) can chickpeas, drained
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp coriander
• 1 tsp turmeric
• ½ tsp red pepper flakes
• ½ tsp ground caraway seed
• ½ tsp cinnamon
• 1 lemon, juice
• Salt, to taste
• Pepper, to taste
• Parsley, fresh, for garnish