celeriac and sweet potatoes soup and its maple chickpeas garnish

Ingredients

Celeriac and sweet potatoes soup

• 100g leek or onion, sliced
• 45ml (3 tbsp) olive oil or other fat
• 500g sweet potato, peeled and diced
• 275g celeriac, peeled and diced
  
• 1000ml (4 cups) water
• 10ml (1tbsp) vegetable stock
• pepper

Maple chickpeas garnish

• 1 cup chickpeas, rinced
• 1 tsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp paprika

Method

Celeriac and sweet potatoes soup

1. Add the onion or leek in a saucepan with olive oil. Cook for 5 minutes over medium heat. 
2. Add the celeriac and sweet potatoes and cook for another 5 minutes.
3. Add water and vegetable stock.
4. Bring to a boil, then reduce to a simmer. Cover and cook on simmer for about 20 minutes or until everything is tender
5. Transfer to a high speed blender, add pepper to taste, and puree until smooth.

Maple chickpeas garnish*

1. In a frying pan over a medium heat, combine all the ingredients for the garnish.
2. Fry for 5 minutes to coat the chickpeas well with the syrup.
3. Transfer to parchment paper and leave to cool completely.

Serve the soup with the maple chickpeas and a drop of maple syrup.

* original recipe: https://www.troisfoisparjour.com/fr/recettes/entrees/potages/potage-au-celeri-et-au-cheddar-garniture-de-pois-chiches-caramelises/