Ingredients

  • 1 sliced avocado, for garnish (optional)
  • 2 cups vegetarian broth
  • 2 large carrots, diced
  • 1-(16 oz. can) chickpeas
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1-(16 oz can) diced tomatoes (I prefer fire roasted)
  • 1 tablespoon fresh chopped basil
  • fresh chopped basil, for garnish
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon extra-virgin olive oil
  • 1 orange pepper, diced
  • 1/2 teaspoon red pepper flakes
  • salt and pepper for seasoning
  • 1 medium sweet potato, peeled and diced
  • 1 small white onion, chopped

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat the olive oil in a medium pot over medium-high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add the onion, garlic, and salt; saute for 2 minute.
  • INGREDIENTS:
  • Length: 2 minutes

Step 3

  • Add the diced orange pepper and carrots to the pot and saute for 5 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 4

  • Add the entire can of tomatoes to the pot. Next add the chickpeas, vegetarian broth, cumin, basil, red pepper flakes, cinnamon, and salt. Bring to a simmer; reduce the heat to medium, add diced sweet potatoes. Cover and simmer for 10 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 5

  • Serve, garnished with additional basil and/or avocado slices if desired.
  • INGREDIENTS:

Step 6

  • Serves 4.