Sweet Potato and Chickpea Soup
Ingredients:
Ingredients:
- 2 T olive oil
- 2 onions, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 2 lbs. (about 2 large) sweet potatoes, peeled and diced
- 2 T paprika
- 1 tsp. ground turmeric
- 1 tsp. dried basil
- pinch of ground cinnamon
- pinch of cayenne pepper
- 1 bay leaf
- 4 cups turkey broth (or chicken or vegetable stock)
- 3 Roma tomatoes, diced
- 1 can (15-oz.) garbanzo beans, drained and rinsed
- 1/2 green pepper, diced
- Salt to taste
- In large soup pot (5-qt.), heat olive oil over medium heat. Add onion, celery, garlic, and sweet potato and saute until onion becomes translucent, about 8-10 minutes.
- Add paprika, turmeric, basil, cinnamon, and cayenne. Stir to combine. Add stock and bay leaf. Bring to a boil; turn down heat and simmer, covered, 10 minutes.
- Add tomatoes, garbanzo beans and green pepper. Simmer an additional 10-15 minutes (or longer) or until potatoes are tender and soup is heated through. Season with salt to taste.
- Serve with crusty whole grain bread, and brown rice if desired.
I will definitely be making this again. It's really easy, and the flavors blend so well. Also, I can't remember why I thought I didn't really like Garbanzo beans - until I tried roasting them - but they are absolutely perfect in this soup. I might have to try them in other things...(see related articles) The recipe said, once the potatoes are cooked and the soup is hot, to add additional stock or water if needed to reach the desired consistency, but I thought it was perfect just the way it was. I guess it depends on how you like your soups.The recipe didn't say what to serve this with - crackers, biscuits, bread? - so I had mine with a bit of brown rice, which was wonderful, and we had some nice whole grain sourdough bread. Oh! the broth soaked into the bread! Amazing!! (so I added my own suggestion to the recipe - because I can't imagine anything going better with this soup)
No comments:
Post a Comment
Comments are the spice of life!