3 medium beetroots
1 medium potato
Fresh black pepper 1 tsp.
Turmeric, cardamom 1 1/2 tsp of each
500 ml of vegetable broth
2 tsp coconut milk of a can (do not mix the milk in the can take the hard part of it)
If the chickpeas are already cooked then drained them and put them in a bowl with some turmeric and avocado oil. Them put them on a cooking sheet and grilled them for few minutes in the oven. Check from time to time as it goes fast!
Peel the potato and beetroots cut them roughly.
Peel and cut the onions and garlic. In a pan pour some oil, throw in the garlic and onions cook them until they become golden and soft. Add all the spices, mixe every thing very nicely. Add the beetroots and potato, stir vigorously. Finally, add the broth, stir let it cook slowly until the beetroot and potato are cooked. Not to cooked ! Then toward the end add the coconut milk. Take the soup out of the stove. Mix and serve! Add some grilled chickpeas on top with a lovely golden colour!
Serve and enjoy