Step 1

Prepare all your vegies. Heat the oil in a large pot and add the onion and garlic. Fry until lightly browned.

Step 2

Add the sweet potato and carrot and fry for 3 minutes, stirring regularly. Add the leek and paprika and fry for an additional 3 minutes over high heat.

Step 3

Add the corn kernels and deglaze the pot with water or stock. Reduce heat to medium. Add the chickpeas and the spices (except for the parsley). Simmer for 25 minutes, stirring from time to time.

Step 4

Add the yoghurt and lemon juice and cotinue to simmer for an additional 10 minutes.

Step 5

Add 3 scoops (approximately 4 cups) of the stew to a food processor and process until smooth. Return the blended mix to the stew and mix well.

Step 6

Add the chili and parsley. Turn off the heat and rest for 30 minutes.