Love That Spice’s Chunky Sweet Potato and Chickpea Soup

 

 

 

 

 

 

 

 

 

 

Yields: 4 servings

4 sweet potatoes peeled and diced 

1 onion finely diced

1 red bell pepper, charred (see below)

2 handfuls of kale greens finely cut

1 Tbsp extra virgin olive oil

7 cups vegetable stock

3 Tbsp Garam Masala Spice Blend

1 Tbsp Anti Inflammation Spice Blend,
         or similar mix of anti-inflammatory
         spices

2 cups of canned chickpeas drained
         and rinsed

Salt to taste

In a large pot heat olive oil until hot. Over a medium flame, stir in the onions and the sweet potatoes and cook until the onions are translucent, about 5 to 7 minutes.

Next, add the garam masala and the Anti Inflammation Spice Blend mix well so that the onions and potatoes are coated with the spices (2 minutes). Add the vegetable broth and bring to a boil, then simmer for 20 minutes. After 20 minutes, add the chickpeas and the charred red bell pepper (see directions for making charred red peppers below).  Cover the pot and cook an additional 15 minutes.

Finally, add kale greens and salt to taste. Cover and let sit for 15 minutes for the kale green to wilt a bit.

Charred Red Pepper: Simply place the pepper directly on the flame until it is charred on all sides which takes about 6 minutes. Turn the pepper when you see it blistering. Once you have charred the pepper, scrape the really burned parts off and the give it a good fine chop. Or just buy roasted red pepper in a jar (no one is judging).

 

Love That Spice is located at 1893 Sheridan Rd., Highland Park. For more information or to order online, call 847-780-4658 or visit LoveThatSpice.com.