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Sweet potato and chickpea soup

This weekday soup takes just 20min to create. Its my go to on a busy work week and optimal during a luteal phase, because it's loaded with vitamin B6 and complex carbs. You can swap sweet potatoes for butternut squash or carrots; swap fresh collard greens for kale or spinach.


Enjoy this filling, nutritious and delicious soup for lunch or dinner. Note- it keeps in the fridge for 3-5 days; or double the ingredients and freeze some for another day.


Prep Time 5 minutes


Cooking Time 15 minutes


Yields 6-8 Servings


Ingredients

  • 2 tbsp olive oil

  • 1 large sweet potatoes cut into cubes (substitute options: butternut squash or carrots)

  • 1 medium onion, chopped

  • 1 red bell pepper, chopped

  • 4 cloves garlic, minced

  • 1 can (15oz) chickpeas, rinsed and drained

  • 1 can (15oz) diced tomatoes with their liquid

  • 1 bunch of collard greens roughly chopped (substitute options: kale or spinach)

  • 2 tbsp chili powder

  • 2 tbsp ground cumin

  • 1 tsp dried oregano (or 2 tsp of fresh oregano leaves)

  • 4 cups of vegetable broth

  • Freshly ground black pepper

  • Optional (1 tsp chili paper flakes or one fresh jalapeno pepper, diced. Leave the seeds in for extra heat/spice)

  • Serving suggestions - add freshly diced avocado and crumbled tortilla chips on top. Yum!


Directions


  • In a large pot, warm 2 tbsp olive oil over medium heat.

  • Add the sweet potatoes, onion, pepper and garlic. Sauteed, stirring often until the veggies are tender and onion is translucent, approx. 5 minutes.

  • Add the chickpeas, vegetable stock and spices (chili powder, cumin, and oregano). Cook until fragrant, stirring constantly about 1 minute.

  • Pour in the diced tomatoes and vegetable broth.

  • Season generously with black pepper. And, add chili flakes or fresh jalapeno, if using.

  • Partially cover the pot with a the lid, simmer for approx. 10min.

  • Uncover, add the freshly chopped up collard greens.

  • Stir and serve with freshly diced avocado and crumbled tortilla chips on top.

  • Enjoy


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