Grocery shopping was so much easier in Malaysia. English + larger selection of food. I bought a nice pile of spices (and whatnot) in Malaysia, so I thought I would make something warm and spicy for dinner.
A spin on Smitten Kitchen’s carrot soup + crisped chickpeas, but with satsumaimo (Japanese sweet potatoes) because I am not a huge fan of cooked carrots. I also threw in a little minced ginger and turmeric, which is such a stunning color. Well + Good NYC just had a great article on turmeric too.
This was my first time roasting chickpeas. They are actually kind of hard to find in my area of Japan – along with quinoa, oats, cheese, cilantro, limes, chia seeds, apple cider vinegar, powdered sugar, Goldfish crackers, peanut butter chocolate chip granola bars, etc, etc, etc – but I scored a can at a foreign food store a while back. I will have to stock up on more chickpeas because I thought they tasted awesome! Crunchy, spicy, and way more nutritious than croutons on my soup.