Spicy Coconut Yam Soup with Crispy Chickpeas (vegan, gluten and grain free)

This is yummy and packed with healing spices.  'Nuff said.

1 tbsp coconut oil
1 c onion, chopped
1 yam/ sweet potato, peeled and chopped
2 cloves garlic, minced
½ jalapeno, deseeded to your taste
1 Tbsp curry powder
½ tbsp minced ginger
1 tsp sea salt
1 tsp chili powder
½ tsp smoked paprika
½ tsp cumin
½ tsp coriander
¼ tsp turmeric
¼ tsp black pepper
1/8 tsp cayenne pepper
1 tbsp tomato paste
1 c vegetable broth
½ can coconut milk
Large handful spinach
 
1 c chickpeas, drained and rinsed, patted dry with paper towel
1 ½ tbsp olive oil
¼ tsp curry powder
¼ tsp garlic powder
¼ tsp ginger powder
1/8 tsp salt
Pinch cayenne
 
Cauliflower rice to serve
 
Heat coconut oil over medium heat in soup pot. Add onion and yam and saute until starting to brown. Add garlic, jalapeno and seasonings and saute until starting to soften.  Add tomato paste, broth and coconut milk and let simmer over medium low heat until yams are done.
 
Meanwhile, heat the olive oil in a skillet and add chickpeas and seasonings.  Saute over medium heat until there is a little crisp on the chickpeas.  Set aside
 
Add spinach to soup and cook until wilted.  Using an immersion blender, blend until almost smooth – you still want a little texture. (you can also blend in a blender in batches then return to the pot). 
 
Serve the soup in bowls and top with the crispy chickpeas, some cauliflower rice, and garnish with cilantro. Add a squeeze of lime and enjoy.
 

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