Ingredients
Recipe by: WFPB Me
__Tomatoes, 2-3 chopped large
__Sweet potato, 1 large, chopped
__Onion, 1/2 large, chopped large
__Fresh Garlic, 5-6 cloves, chopped
__Chickpeas, drained and rinsed, 1/2 can
__Vegetable broth, 1/2 cup
__Balsamic vinegar, 2 circle drizzles
__Garlic Powder, medium layer
__Smoked Paprika, medium layer
__Smoked Salt, light layer
__Salt, light layer at the end
Optional Plantiful Add-ins:
__Carrots, 1-2 large, chopped to medium size
__Dark Leafy Greens of your choice, 1 handful
__Orange, Red, or Orange bell peppers, chopped medium size
__Green onion, chopped small, put on top
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Step 1
Preheat oven to 400 degrees Fahrenheit
Step 2
Add chopped veggies and spices to a sheet pan or roasting pan. Put in oven for 20 minutes
Step 3
Season the chickpeas & place on a separate sheet pan. Put in oven for 10-15 minutes
Step 4
Once sweet potatoes are soft & chickpeas are a lil crispy, remove everything from oven and let cool for 3 minutes
Step 5
Add veg broth to blender. Add cooling veggies to blender (not including chickpeas)
Step 6
Blend until smooth
Step 7
You can either pour the soup into your bowl from here and top with chickpeas
OR you can pour the soup into a small pot, add the chickpeas, let simmer and thicken for a few minutes
Step 8
Add salt. Taste Check & Enjoy!