This hearty soup is great for a cozy day. I like it spicy, but you can leave out the cayenne and chiles if you want a mild version.
Ingredients
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1 yellow onion, diced
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1 red bell pepper, thinly sliced
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3 garlic cloves, minced
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1 tablespoon smoked sweet paprika
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1 tablespoon ground cumin
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1 teaspoon cayenne
- 2 tablespoons Mission Trail Olive Oil
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1 14.5 ounce can diced tomatoes
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3 serrano chiles, sliced (optional)
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4 cups diced sweet potatoes (about 2 potatoes)
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1 can chickpeas, drained and rinsed
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3 cups chicken (or vegetable) stock
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Garnish: lime, cilantro, sour cream, avocado
Instructions
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In a heavy bottomed pot, heat olive oil over medium-high heat and add the onion and bell pepper. Sauté for about 5 minutes until soft. Add the garlic and sauté for 1 minute
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Add the paprika, cumin and cayenne and cook for 1-2 minutes.
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Add the tomatoes and chiles and cook for 5 minutes. Add stock and bring to a boil.
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Add the sweet potato and chickpeas. Simmer for 10 minutes, until potatoes are soft.
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Garnish with avocado, sour cream, lime, and cilantro.
Takes 30 minutes
Serves 4-6
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