Even though we finaly got a hint of Spring today, there was still a bit of chill in the air by late afternoon.  When I got home I decided to make a pot of warming soup for dinner, and this was one of those times that I just let things sort of evolve as I cooked.   I think you’ll agree that the results turned out great!

I started with a notion for something Moroccan, so I reached for the flavours that would send this dish into that region: cumin, cinnamon, paprika, and tomatoes.  I wanted some fibre and vegetarian protein so I added chickpeas, and then I remembered the beautiful sweet potato I had on hand. In it went for some body and a hint of sweetness and bright colour.

As the soup was simmering, I remembered the bag of frozen cut spinach “nuggets” I had just bought    It provided the perfect texture complement, and a boost of green to contrast the lovely red and orange of the soup.

By the time this dish was done simmering, the house smelled wonderful (even Gus was sitting in the kitchen with his nose in the air!).  When I looked in and gave it a final stir, it began to look less like a soup and more like a stew, so we came up with the name “stoup!”  Once we had decided to go in that direction,  I  cooked a batch of quinoa (which you can do in 15 minutes), and we ate the “stoup” ladled over the quinoa in bowls.

I have to say, it was “stoupendous!”

Here’s the recipe:

Chickpea and Sweet Potato Stoup

2 tablespoons olive oil
1 large onion, diced
4 cloves of garlic, finely minced
1 stalk of celery, sliced
1 large sweet potato, peeled and cubed

¾ tsp cinnamon
1 ½ tsp cumin
1 tsp sweet paprika
generous pinch hot pepper flakes
1/8 tsp allspice
1 1/2 tsp sugar

1 large can (796ml) diced tomatoes without salt
1 carton (900 ml) low sodium chicken or vegetable stock, or 4 cups homemade stock or water
1 can (540ml) chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas
fresh baby spinach or frozen cut leaf spinach

Chop the onion and garlic and let sit for 10 minutes (this brings out the health benefits!)
Heat the oil over medium heat in a large soup pot, and cook the onion, garlic and celery for about 4 minutes, until softened but not browned.
Add the sweet potato and cook for 5 minutes more.

Add the spices and stir for about 2 minutes, until everything is coated and fragrant.
Pour in the tomatoes with their juice; the stock or water, and the chickpeas.

Bring the pot to the boil, then reduce the heat and simmer it for about 40 minutes, until the potatoes are soft and all the flavours have combined.

Add the sugar and a dash of hot sauce to taste.
Stir in as much of the fresh spinach or frozen spinach as you like.  Simmer for a few minutes more.

Serve in a bowl over a scoop of your favourite cooked whole grain, or mix the grains in for a thicker stoup.

Let me know how you like it. . . or, better yet, let me know how you started with this recipe and changed it to make it your own!