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African Chickpea Soup

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Ingredients

  • 2 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon dried crushed red pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground cardamom
  • Pinch of ground turmeric
  • 4 cups Sweet Potato Broth (see below)
  • 1 cup unsweetened coconut milk
  • 1 bunch fresh mustard greens, chopped
  • 2 (15-oz.) cans chickpeas, drained and rinsed
  • Garnish: dried crushed red pepper
  • Sweet Potato Broth
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 3 celery ribs, chopped
  • 1 carrot, chopped
  • 1 large sweet potato, peeled and quartered
  • 5 whole cloves
  • Kosher salt
  • Freshly ground black pepper
  • 6 cups water

Details

Preparation

Step 1

Sauté garlic in hot oil in a large saucepan over medium heat 1 minute; add 1 tsp. dried crushed red pepper and next 4 ingredients.

Cook 1 to 2 more minutes or until fragrant. (Toasting the spices opens up their flavor.)

Stir in Sweet Potato Broth, coconut milk, and greens.

Bring to a gentle boil; add chickpeas. Reduce heat to low, and simmer about 1 1/2 hours or until greens are soft. Season to taste with salt and pepper.

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