To prepare the dessert apple carrot potato soup with the recipe for roasted chickpeas Garam Masala, dry chickpeas cooked on a kitchen bearing, mix it with lemon juice and put it in the fridge for at least 30 minutes at 1 hour.
Preheat the oven At 200 degrees C and in a bowl it combines the garam masala powder, the chilli powder, the salt to taste and the olive oil, add the chickpeas and cover it with the mixture of spices in everything.
Put it on a pan and cook for 40 minutes, mixing them halfway to roasted evenly and set aside.
In a large sauce pan add oil and throw the onions and cook until it is transparent, now add carrots and sweet potatoes and give it a good mix.
Add the broth and bring to a boil and cook until the vegetables are soft, alternately at pressure to speed up the process. Now add the apples and let it soften slightly.
Use an immersion blender and mix this mixture until smooth.
Add curry powder, maple syrup and season with salt and bring it to a delicate boiling and turn off the fire.
Now put the sweet-carot potato soup with the recipe for roasted chickpeas in Garam Masala in bowls and garnish with coconut cream, coriander and complete it with spicy roasted chickpeas.
Serve the soup of sweet carrot of apple carrot with herbaceous garlic bread for a week’s dinner.
