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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Easy to make, healthy and GOOD! Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
3 garlic cloves, minced |
2 cups chopped sweet potatoes |
3 cups chicken broth |
1 bay leaf |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/4 teaspoon paprika |
1/2 teaspoon crushed red pepper flakes |
1 large ripe tomato, chopped |
10 ounces fresh green beans, cut in 2 inch lengths |
1 (16 ounce) can cooked chickpeas, drained |
Directions:
1. Warm the oil in a nonreactive large saucepan over moderate heat. Add the onion, garlic and peeled, chipped sweet potatoes (you can also use carrotts or winter squash, such as acorn or butternut) and saute 5 minutes. Stir in the broth, bay leaf, basil, thyme, paprika and salt and pepper to taste; bring to a boil. Reduce the heat to medium low, cover and simmer until the vegetables are tender but not mushy, about 15 minutes.
2. stir in the tomato, green beans (you can also use 1 10 oz. package frozen green beans, thawed and cut into 2 inch lengths) and chickpeas. Simmer, uncovered, until tender, about 10 minutes more. Serve hot.
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