Peel and dice the sweet potatoes into small cubes. Peel and dice 2 medium onions, mince 2 cloves of garlic, and chop about 3 stalks of celery.
Add the sweet potatoes, onion, garlic, and celery to 4 tablespoons of olive oil and saute on medium-low for 5 minutes.
Add 2 teaspoons paprika, 1 teaspoon turmeric, 1 teaspoon salt, a dash of cinnamon, a dash of cayenne, and 1 bay leaf to the pot and stir well.
Then add 3 cups of vegetable stock, cover, and simmer for 15 minutes.
Add 1 can (1 1/2 cups) of drained chickpeas, 3/4 diced sweet pepper, 1 cup of halved cherry tomatoes, and 1 tablespoon tamari and simmer on low for 10 more minutes.
Toss in a handful of fresh chopped basil or parsley, and serve hot with vegan bread or biscuits.
Notes
Add all of the spices listed in the ingredient list. The spices in the broth are what make this soup so delicious, so don't skimp on the spices.
Allow the soup to simmer for at least 20 minutes to combine the flavors. Don't cook this soup too fast.
To make this soup heartier and more filling for my teenage boys, sometimes I add an additional cup of broth and 1 cup of small pasta like ditalini.