Follow these steps for perfect results
sweet potatoes
chopped, peeled
onions
chopped
celery
chopped
olive oil
garlic
chopped
paprika
turmeric
basil
cayenne
cinnamon
nutmeg
bay leaf
chickpeas
cooked
tomatoes
chopped
sweet pepper
chopped
water or stock
Bragg
Chop sweet potatoes, onions, and celery.
Mince garlic.
Saute sweet potatoes, onions, celery, and garlic in olive oil.
Add paprika, turmeric, basil, cayenne, cinnamon, nutmeg, and bay leaf.
Simmer until sweet potatoes are tender.
Add cooked chickpeas, chopped tomatoes, sweet pepper, water or stock, and Bragg.
Simmer for another 10 minutes.
Serve hot.
Expert advice for the best results
Add a squeeze of lemon juice for brightness.
Garnish with fresh cilantro or parsley.
Adjust the amount of cayenne pepper for desired spice level.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance and reheated.
Ladle into bowls and swirl with a dollop of coconut cream or yogurt. Garnish with chopped herbs.
Serve with crusty bread or a side salad.
Acidity complements the sweetness of the potato.
Discover the story behind this recipe
Inspired by traditional gypsy stews, adapted with sweet potatoes for a modern twist.
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