Moroccan Coconut & Chick Pea Soup

1/2 c. Choppeed Roasted Green Chilis-mil or hot, to tast
14 ox Muir Glen Fire Roasted Diced Tomatoes
1 Large yam or sweet potato, peeled, diced
3 c. light tasting vegetable broth
15 ox chick peas, rinsed, drained
1 yellow or red bell pepper, cored, diced
4 cloves garlic, chopped (I could not have so made without and it was fine)
14 oz coconut milk
1 lime, juiced
Sea Salt to taste
Pinch of Cinnamon & cumin

Add just before serving fresh cilantro
1 c. pack baby greens
Hot red pepper flakes, to taste, if desired

Combine all ingredientws in a slow cooker and cook according to the manufacturer's instructions for your make and model and personal time frame. Or, you can dot it the old fashiooned way by trhowing everthing in a pot and cook covered over medium heat until the vegetables are tender about 30 minutes.

Stir in cilantro, baby greens, and hot pepper flakes. Heat through briefly until the greens soften and then serve.

Number of Servings: 8

Recipe submitted by SparkPeople user ATGOAL2010.