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

  1. 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
  2. Sprinkle cumin over the vegetables and stir for 1 minute. Add the broth, tomato juice, and orange juice
  3. Stir in rice and bring to a boil.  Then cover the pot and reduce the heat. Simmer for 30 minutes
  4. Add the chickpeas and simmer 5 minutes to allow to heat through. Season with salt and pepper
  5. Ladle into soup bowls and garnish with chopped parsley or basil