Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Place them on a lined baking sheet and roast for about 1 hour or until tender. Allow to cool slightly before handling.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add finely chopped onion, diced celery, and minced garlic. Sauté for about 5 minutes until the onions are translucent.

Stir in the spices: 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of coriander, and 1 teaspoon of turmeric. Add ½ teaspoon of red pepper flakes, ½ teaspoon of ground caraway seed, and a pinch of cinnamon. Cook for 1-2 minutes until fragrant.

Pour in 4 cups of vegetable stock, 1 can of drained chickpeas, and the juice of 1 lemon. Bring to a gentle boil, stirring occasionally.

Cut open the roasted sweet potatoes and scoop the flesh into the soup pot. Blend the soup until smooth and creamy using an immersion blender.

Taste and season with salt and pepper. Serve hot, garnished with fresh parsley and roasted chickpeas.