Sweet potato and chickpea soup

This weekday soup takes just 20min to create. Its my go to on a busy work week and optimal during a luteal phase, because it's loaded with vitamin B6 and complex carbs. You can swap sweet potatoes for butternut squash or carrots; swap fresh collard greens for kale or spinach.

Enjoy this filling, nutritious and delicious soup for lunch or dinner. Note- it keeps in the fridge for 3-5 days; or double the ingredients and freeze some for another day.

Prep Time 5 minutes

Cooking Time 15 minutes

Yields 6-8 Servings

Ingredients

• 2 tbsp olive oil

• 1 large sweet potatoes cut into cubes (substitute options: butternut squash or carrots)

• 1 medium onion, chopped

• 1 red bell pepper, chopped

• 4 cloves garlic, minced

• 1 can (15oz) chickpeas, rinsed and drained

• 1 can (15oz) diced tomatoes with their liquid

• 1 bunch of collard greens roughly chopped (substitute options: kale or spinach)

• 2 tbsp chili powder

• 2 tbsp ground cumin

• 1 tsp dried oregano (or 2 tsp of fresh oregano leaves)

• 4 cups of vegetable broth

• Freshly ground black pepper

• Optional (1 tsp chili paper flakes or one fresh jalapeno pepper, diced. Leave the seeds in for extra heat/spice)

• Serving suggestions - add freshly diced avocado and crumbled tortilla chips on top. Yum!

Directions

• In a large pot, warm 2 tbsp olive oil over medium heat.

• Add the sweet potatoes, onion, pepper and garlic. Sauteed, stirring often until the veggies are tender and onion is translucent, approx. 5 minutes.

• Add the chickpeas, vegetable stock and spices (chili powder, cumin, and oregano). Cook until fragrant, stirring constantly about 1 minute.

• Pour in the diced tomatoes and vegetable broth.

• Season generously with black pepper. And, add chili flakes or fresh jalapeno, if using.

• Partially cover the pot with a the lid, simmer for approx. 10min.

• Uncover, add the freshly chopped up collard greens.

• Stir and serve with freshly diced avocado and crumbled tortilla chips on top.

• Enjoy