4 cups peeled, diced sweet potatoes (from about 2 medium sweet potatoes)
1 medium yellow onion, chopped
1 can chickpeas, drained, rinsed, and patted dry (discard any skins that fall off but don’t be anal about it)
4 tablespoons ghee (can sub olive or avocado oil), divided
3/4 teaspoon fine grain sea salt, divided
3/4 teaspoon smoked paprika
3 cups veggie stock
2 tablespoons tahini
Juice of 1 lime
1 tablespoon tamari
Sesame seeds, to garnish (optional)
Use the largest pot you have—you want to give the chickpeas room to not touch each other so they get crispy! Melt 3 tablespoons of ghee over high, then add chickpeas. Cook for 10-15 minutes until golden to dark brown.
Transfer the chickpeas to a plate, leaving the oil in the pot but turning off the heat.
Immediately toss chickpeas with 1/2 teaspoon salt and the smoked paprika. Set aside.
Add 1 tablespoon more of ghee to the pot, then add the onion, sweet potato, and 1/4 teaspoon of salt. Cook on medium-high until golden brown, about 5-7 minutes.
Add 3 cups of veggie stock and cook until sweet potatoes are fork tender. Blend in tahini, lime juice, and tamari. Add additional salt to taste and top with the chickpeas, a drizzle of tahini, and sesame seeds, if desired. Makes 2 generous servings. (If you’re storing for later, store the chickpeas at room temperature in a tightly sealed container and the soup separately in the fridge)