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1
Preheat the oven to 400u00b0 F.
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2
Lay two layers of paper towels on the kitchen counter. Spread the rinsed garbanzo beans over them to dry. With the help of another piece of paper towel, dry the beans as much as possible. Once dried, transfer them to a mixing bowl.
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3
Mix the oil, spices, and hot sauce (if using) in a small bowl. Drizzle the mixture over the chickpeas, making sure that they are coated with the oil and spice mixture.
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4
Spread the chickpeas on a baking sheet lined with parchment paper and bake for 40 to 50 minutes, until crisp and golden, tossing a couple of times during baking to ensure even cooking. Take them out of the oven and set aside to cool.
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5
To make the soup: Heat the oil in a Dutch oven (or any other heavy bottom pan). Add the onion and shallot. Cook, stirring occasionally, over medium heat, until translucent, 7 to 8 minutes.
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6
Add the garlic, ground coriander, salt and pepper, and mix until fragrant, 1 to 2 minutes.
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7
Stir in the sweet potatoes and mix until coated with the spices and onions, 2 to 3 minutes.
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8
Pour in the vegetable stock and bring it to a boil. Once boiling, turn down the heat to low and let it simmer for 20 minutes, or until sweet potatoes are soft.
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9
Puree the soup in a blender or a food processor in batches. Return it back to the pot and heat until warm. If you feel that it is too thick, you can add in a little bit of water and bring it back to a boil.
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10
When ready to serve, garnish the soup with a handful of chickpea croutons, fresh herbs, a pinch of coarse sea salt, and a drizzle of olive oil.
