1medium onionI used one leek - while parts, chopped
3clovesof garlicminced
1small bay leaf
1teaspoondried thyme
1teaspoondried oregano
¼teaspooncayenne pepper
4cupsabout 2 15-oz cans of chickpeas, rinsed and drained
2large sweet potatoespeeled and chopped into cubes
1stalk of celeryfinely diced (½ cup)
1tablespoonof Dijon mustard
⅓cupchopped fresh parsleywhich we just happen to have rescued from the frost and keep in a pot in our kitchen
Instructions
Saute leeks, celery and garlic in a bit of olive oil, added herbs and spices and saute for a few more minutes, then added chickpeas, sweet potatoes, mustard, stock and 3 cups of water.
Bring to a boil, then reduce to a simmer until vegetables are very soft.
Using a potato masher, puree the soup (at least the vegetables). The chickpeas will remain mostly whole.
Season with salt and pepper to taste and fresh parsley.
Notes
Leftover soup keeps well in a covered container and refrigerated for 4-5 days.This recipe is slightly adapted from Vegetarian Times magazine.