Spanish chickpea soup

Name: Spanish chickpea soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 TB olive oil; 2 large onions diced; 2 cloves garlic crushed; 4 cups cubed sweet potatoes; 1 medium stalk celecry chopped; 400g tin of diced tomatoes in juice; 3/4 cup frozen peas; 2/3 of a large green capsicum diced; 2.5 cups cooked chickpeas (=1.25 cups dried chickpeas or use drained and rinsed canned chickpeas); 4 cups vegetable stock; 1 TB soy sauce; 1 bay leaf; 2 tsp paprika; 1 tsp turmeric; 1 tsp dried basil; 1/4 tsp cinnamon; cayenne pepper to taste

(1)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 TB olive oil2 large onions, diced2 cloves garlic, crushed4 cups cubed sweet potatoes1 medium stalk celecry, chopped400g tin of diced tomatoes in juice3/4 cup frozen peas2/3 of a large green capsicum, diced2.5 cups cooked chickpeas (=1.25 cups dried chickpeas, or use drained and rinsed canned chickpeas)4 cups vegetable stock1 TB soy sauce1 bay leaf2 tsp paprika1 tsp turmeric1 tsp dried basil1/4 tsp cinnamoncayenne pepper to taste

Directions

1. Heat oil in a large saucepan, and cook the onions and garlic for 2 minutes, until onion is translucent. Add celery and sweet potatoes, cook another 4 mionutes or so.
2. Add all herbs and seasonings (except the soy sauce), and the stock. Bring to a boil, reduce to simmer. Cook covered 15 minutes.
3. Add remaining vegetables, chickpeas and the soy sauce. Simmer another 10 minutes, or until vegetables are tender.

Serve with salad and multigrain bread rolls, or grilled polenta wedges.

Serving Size:�Four servings

Number of Servings: 4

Recipe submitted by SparkPeople user PHRASER.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving