Ingredients
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1/2 cup chopped celery (1 large stalk)
- 2 cloves garlic, minced
- 2 cups diced, peeled sweet potatoes
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 pinch ground cinnamon
- 1 pinch cayenne pepper
- 1 bay leaf
- 3 cups chicken or vegetable stock
- 1 tablespoon soy sauce or tamari
- 1 cup chopped tomato (fresh or canned)
- 1 1/2 cups cooked chick peas
- 3/4 cup chopped green bell pepper
Directions
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Heat olive oil in a stock pot over medium-high heat.
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Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft.
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Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
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Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.