Italian Chickpea Soup

Categories: chickpeas, gluten-free, soups, sweet potatoes, vegetarian

Ingredients

• 4 cups low-sodium vegetable broth
• 1 medium onion, chopped (1 1/2 cups)
• 3 cloves garlic, minced (1Tb)
• 1 small bay leaf
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/8-1/4 tsp cayenne pepper
• 2 16-oz cans chickpeas, rinsed and drained
• 2 large sweet potatoes, peeled and cut into 1/2 inch dice (6 cups)
• 1 stalk celery, finely diced
• 1 Tbs dijon mustard
• 1/3 cup chopped fresh parsley, plus a few sprigs for garnish

Directions

1. 1* Bring broth, onion, garlic, bay leaf, thyme, oregano, cayenne pepper, and 2 cups water to a boil in a large saucepan over medium heat. Simmer 5 minutes. Add chickpeas, sweet potatoes, celery, and mustard, and simmer 10-12 minutes more, or until vegetables are very soft.

2. 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, if desired. Garnish each serving with parsley sprig.

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