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


1.Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, and salt; saute for 2 minute. Add the diced orange pepper and carrots to the pot and saute for 5 minutes.
2.Add the entire can of tomatoes to the pot. Next add the chickpeas, vegetarian broth, cumin, basil, red pepper flakes, cinnamon, and salt.
3.Bring to a simmer; reduce the heat to medium, add diced sweet potatoes.
4.Cover and simmer for 10 minutes, or until potatoes are tender. Taste and adjust the seasoning if needed.
5.Serve garnished with additional basil and/or avocado slices if desired. Serves 4.

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