Monday, March 31, 2014

Sweet Potato Soup with African Spices, Sweet Potato Leaves & Chickpeas (Vegan)

Inspired by the rare find of sweet potato leaves at our local farmer's market, this warmly spiced, slightly nutty vegan soup combines African spices with potatoes, sweet potatoes, carrots, zucchini, sweet potato leaves, red peppers and chickpeas. Both hearty and light, a little peanut butter highlights the nuttiness of the chickpeas and greens and adds a touch of creaminess to a warm tomato broth spiced with harissa, sumac, cumin, and chili. 

Sweet potato leaves look like this:

They have a faintly nutty taste and are best used in soups or stews.  They aren't easy to find, however, so feel free to substitute spinach or your favorite greens in this soup recipe.  (If you use spinach, you'll want to adjust the cooking time and add it right at the end of the cooking.)

Sweet Potato Soup with African Spices, Sweet Potatoes Leaves & Chickpeas:

1 TBS olive oil
1/2 large onion, diced small
1-2 garlic cloves, minced
1 tsp harissa 
1 tsp sumac
1 TBS ground cumin
1 tsp ground coriander

1 large potato, peeled and diced
1 carrot, diced
1 sweet potato, diced
1/4 red pepper, diced
1 zucchini, diced
32 fl oz vegetable broth
2 TBS peanut butter
1 TBS tomato paste
7 oz tomatoes, petite diced
1 cup sweet potato leaves, chopped (or spinach or other greens)
7 oz chickpeas, drained and rinsed
10 olives, chopped
1 tsp chili-garlic paste
1 tsp lemon juice
salt and pepper
1/4 cup cilantro, chopped

In a large saucepan, heat the oil over medium heat and add the diced onions.  Cook for 3 minutes, stir well and add the minced garlic.  Cook for 1 minute and add the harissa, sumac, cumin, and coriander. Stir well and cook for 30 seconds. Add the diced carrot and potato, stir, and cover.  Cook for 3 minutes.  Add the sweet potato and red pepper. Cover and cook 2 minutes. Add the zucchini, cover, and cook 2 more minutes.  Uncover and add the vegetable broth. Raise the heat to high and bring to a boil. Turn down to a simmer and add the peanut butter. Stir until the peanut butter is dissolved. Add the tomato paste, diced tomatoes, chickpeas, olives, and sweet potato leaves (or other greens - if using spinach, don't add it until the last 2 minutes of cooking) and simmer for 5 minutes. Add the chili paste, lemon juice and salt and pepper to taste. Simmer for 5 minutes.  Taste and adjust seasoning.Turn off the heat and finish with the chopped cilantro.


Blogger halwits said...

This s so pure. Greenery eveywhere.

6:02 AM  

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