West African Vegetable Soup

2 TBSP olive oil

1 large sweet onion, chopped

2 cloves garlic, minced

4 cups vegetable soup broth

1/2 tsp ground cinnamon

1/2 tsp crushed red pepper

2 medium sweet potatoes, peeled and chopped

1 can (14 1/2 oz) diced tomatoes

1/2 cup raisins

1 bag spinach, coarsely chopped

1 can chickpeas, rinsed and drained

cooked couscous (optional)

1. Heat oil over medium heat. Add the onion and garlic and cook until tender.

2. Add the broth, cinnamon, crushed red pepper, sweet potatoes, tomatoes and raisins. Heat to a boil and then reduce heat to low. Cover and cook until sweet potatoes are tender.

3. Add the spinach and chickpeas. Cook until the spinach wilts.

4. If desired, place about 1/2 cup cooked couscous on top of each bowl before serving.

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Bee Birch | Yoga Therapy
Dana Chapman

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