“Canned” Chickpea & Sweet Potato Soup

18 Feb

Yesterday I felt a need for soup. I didn’t have a lot of time, so I went for easy options. Canned chickpeas (garbanzo beans) and canned puréed butternut squash, pumpkin, and sweet potato are handy to have on hand and would work well for this recipe.

Look for cans of purée with no other ingredients. I find mine at Whole Foods Market and my local health food store.

“Canned” Chickpea and Sweet Potato Soup
Serves 120140218-004953.jpgIngredients:

  • 1/2 can garbanzo beans, drained and rinsed
  • 1/2 can Sweet Potato Purée
  • 4 ounces vegetable broth
  • 1 teaspoon powdered ginger
  • 1 teaspoon Penzey’s Bankok Blend
  • 1/2 teaspoon liquid smoke
  • Water
  • Instructions:
    1. Pour beans into a non-stick pan. Sprinkle beans with spices. Heat on medium heat, stirring, until spices become fragrant.

    2. Add purée and stir until thoroughly mixed.

    3. Add 4 ounces of vegetable broth, stirring to mix well.

    4. Add water until the desired consistency is achieved.

    5. Add liquid smoke. Continue stirring until heated through, about five minutes.

    6. Serve and enjoy!

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    2 Responses to ““Canned” Chickpea & Sweet Potato Soup”

    1. Adrea February 19, 2014 at 12:52 pm #


      • ayearofgoingvegan February 21, 2014 at 12:27 am #

        The next day I added less spice and a tbs of maple syrup. Omg soooo good!

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