Recipe: Sweet Potato and Chickpea Soup

We’re pleased to share a throwback recipe from the archives (March 1989), for a hearty and nourishing winter stew.

Ingredients

2 tbls olive oil

2 cups onions, chopped

2 large cloves garlic, crushed

½ cup chopped celery

2 cups peeled, chopped sweet potatoes or winter squash

3 cups bean stock or water

1 bay leaf

2 tsp paprika

1 tsp tumeric

1 tsp dried basil

salt to taste

dash of cinnamon and cayenne

1 cup chopped fresh tomatoes

¾ cup chopped green pepper

1 ½  cup cooked chickpeas

1 Tbls tamari or reduced sodium soy sauce

Directions

-In a large pot, heat the oil and sauté the onions, garlic, celery and sweet potatoes for about 5 minutes

-Add the broth, bay leaf, paprika, turmeric, basil, salt, cinnamon, and cayenne.

-Bring the soup to a boil, reduce the heat, cover the pot and simmer the soup for 15 minutes.

-Add the tomatoes, pepper and chickpeas and simmer the soup for about 10 minutes longer. Stir in the tamari and serve the soup.

Enjoy!

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