2 large sweet potatoes, peeled and cut into 1/2 inch cubes
1 stalk celery, finely diced
1 Tbs dijon mustard
1/3 cup chopped fresh parsley
Instructions
Bring Broth, onion, garlic, thyme, oregano, cayenne pepper, and 2 cups water to a boil in large saucepan over medium heat. Simmer 5 minutes. Add chickpeas, sweet potatoes, celery, and mustard and simmer 10-12 minutes or until vegetables are soft.
Mash vegetables and chickpeas to chunky puree with potato masher or large spoon.
(chickpeas will remain mostly whole) stir in parsley, and season with salt and pepper.
Serving
Suggestions
garnish each with parsley sprig
Originally Submitted
3/27/2010
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