Tasty, rich soup with vegetables and chickpeas. Because it’s a very rich soup it replaces a meal and is suitable for the main course, not a first course. If you use chickpeas from a can or cooked frozen, preparation is very easy and quick.
2 chopped celery stalks
2 large onions finely chopped
1 bay leaf
2 crushed garlic cloves
1 cup chopped tomatoes
Pinch of cinnamon
1 large red bell pepper diced
2 cups sweet potato cut into small cubes
1 tablespoon soy sauce
3 cups vegetable soup (it’s ok from a powder)
1 tsp dried basil
1 tsp turmeric
1.5 cups cooked chickpeas – you can use from a can or frozen
2 tablespoons oil – preferably coconut
Pinch of spicy paprika or chili powder
Heat the oil in a saucepan and add onion, celery, garlic and sweet potato. Steam for 5 minutes while stirring.
Add spices, bay leaf and water and bring to a boil.
Lower the heat and cook for 15 minutes.
Add tomatoes, bell pepper and chickpeas. Cook for another 10 minutes.
Add the soy sauce, fix seasoning, mix well and serve.