Filled with chunks of sweet potatoes and hearty veggies, and laced with warm spices like ginger and turmeric. FULL RECIPE https://bit.ly/TMDchickpeasoup
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ALEPPO PEPPER: http://bit.ly/TMDAleppoPepper
MEDITERRANEAN SPICES: https://bit.ly/TMDSpices
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INGREDIENTS:
Extra virgin olive oil
1 small sweet potato, peeled and cut into small cubes
1 large yellow onion, chopped
2 celery stalks, chopped
2 carrots, peeled and cut into rounds
1 red bell pepper, cored and chopped
Kosher salt
3 garlic cloves, minced
1 tablespoon grated fresh ginger, more or less to your liking
2 15 ounce cans chickpeas, drained and rinsed
1 teaspoon coriander
1 teaspoon cumin
¾ teaspoon turmeric
Dash red pepper flakes, I used Aleppo pepper
1 15 ounce can crushed tomatoes
6 cups vegetable broth
Juice of 1 to 2 limes
1 cup packed chopped fresh parsley

⏱TIMESTAMPS⏱
0:00​​ Intro
0:13 Prepping the pot
0:41 Add the veggies to the pot
1:45 Add the spices to chickpea soup
2:27 Add the liquid
2:39 How to make a chickpea stew option
3:03 A couple of finishing touches

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