SweetPotato and Chickpea Soup


  • 2 teaspoons Olive Oil
  • 2 large Onions, chopped (2 cups)
  • 2 large Cloves Garlic, crushed
  • 1/2 cup chopped Celery
  • 2 cup pealed, chopped Sweet Potatoes or Yams
  • 3 cups Broth or Water
  • 1 Bay Leaf
  • 2 teaspoons Paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon Dried Basil
  • Salt, if desired to taste
  • Dash Cinnamon
  • Dash Cayenne
  • 1 cup chopped fresh Tomatoes
  • 3/4 cup chopped Green Pepper
  • 1-1/2 cooked Chickpeas
  • 1 tablespoon Tamari or Reduced Sodium Soy Saucea


In a large stock pot, heat the oil, and sauté the onions, garlic, celery, and sweet potatoes or yams for about 5 minutes. Add the broth or water, bay leaf, paprika, turmeric, basil, salt, cinnamon, and cayenne. Bring the soup to a boil, reduce the heat, cover the pot, and simmer the soup for 15 minutes. Add the tomatoes, pepper and chickpeas, and simmer the soup for about 10 minutes longer. Stir in the tamari or soy sauce, and serve the soup.