Crispy chickpea, lentil soup

Heat a  stock pot on high heat, once hot add olive oil, onion, garlic, ginger and sweet potato – cook for ~5 mins

Add smoked paprika and cumin – cook for ~2 mins

Add lentils and stir so it’s covered with the spices – cook for ~ 2 mins

Add vegetable stock, chopped tomatoes, basil and ground coriander – cook for ~10 mins

To a frying pan add olive oil, chickpeas, smoked paprika and cumin – cook for ~5 mins, then remove from the heat

To the stock pot add chickpeas – cook for ~5 mins

To a blender add a few cups of soup and nutritional yeast – blend until smooth

Add the pureed soup back to the stock pot along with the spinach, salt and pepper – cook until the spinach has wilted