Sweet Potato, Chickpea & Cumin Soup
Ingredients
- 2 tbsp olive oil
- 1 onion (preferably Vidalia), diced
- 2 cloves garlic, minced
- 1 sweet potato, peeled & diced into 1" cubes
- 1 carrot, peeled & sliced into ½" rounds
- 2 tsp cumin
- 2 cups chicken stock (or substitute vegetable stock)
- 1⅓ cups tomato juice
- ½ cup orange juice
- ¼ cup uncooked white rice (not quick-cook)
- 15 oz can chickpeas, drained & rinsed
- salt & pepper, to taste
- chopped fresh parsley or basil for garnish
How-to
- In a large pot, heat the olive oil. Add the onion, garlic, sweet potato, and carrots. Sauté until the onions are soft, about 10 minutes, stirring every 2-3 minutes
- Sprinkle cumin over the vegetables and stir for 1 minute. Add the broth, tomato juice, and orange juice
- Stir in rice and bring to a boil. Then cover the pot and reduce the heat. Simmer for 30 minutes
- Add the chickpeas and simmer 5 minutes to allow to heat through. Season with salt and pepper
- Ladle into soup bowls and garnish with chopped parsley or basil