INGREDIENTS
5
large garlic cloves, peeled and roughly cut
3 tbsp
virgin olive oil
1
large sweet potato, peeled and diced
1/2 tsp
cumin seeds
1/2 tsp
ground pepper
4
medium peels of lemon
400 milliliters
vegetable stock (pick good quality stock or make your own)
sea salt or Celtic salt for seasoning
3 tbsp
pine nuts