1 large sweet potato (or two small), peeled and cubed
3 purple carrots, chopped
4 c. + ¼ c. vegetable stock
¼ tsp garlic powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
pinch of cayenne pepper
1 18 oz. jar crushed tomatoes
handful of dried apricots, chopped
1 yellow pepper, diced
1 15 oz. can cooked chickpeas, drained and rinsed
Himalayan sea salt
Black pepper
2 large handfuls of spinach or kale, roughly chopped
cilantro, for serving
Add ¼ c. veggie broth to a large pan and heat over medium.
When warm, add diced onion and garlic powder sauce for 5 minutes, until translucent.
Add spice mixture, cinnamon – cayenne pepper, and sauce about 5 minutes, until onions are very soft and spices have melted into the pan.
Next, add the chopped apricots, diced carrots, and sweet potatoes. Season with salt and pepper and stir to coat.
Add the tomatoes and veggie stock and bring the soup to a low boil over medium high.
Reduce heat and simmer uncovered for 10 minutes, until the sweet potatoes are just tender, about 10-12 minutes.
Next add the chopped yellow peppers and chickpeas and continue to simmer until the yellow peppers are tender and the sweet potatoes are very tender, about 15 minutes.
Within the last few minutes, add spinach or kale to the pot and allow to wilt, then remove from heat.
Serve with fresh herbs and your favorite grain, or as is.
