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Sweet Potato Bisque with Crunchy Chickpeas

Sweet Potato Bisque with Crunchy Chickpeas

I love the contrast between the silky-smooth sweet potatoes and the crunchy but still chewy chickpeas. I don’t have much of a tolerance for sweet foods, so sweet potatoes are not usually my go-to root of choice, but allowing them to play with a great natural complement of ginger adds a nice little bit of spice and contrasting flavor. The small bit of peanut butter helps to create a creamy, dreamy bisque reminiscent of the popular West African groundnut stew but with all of those seasonal flavors we love, plus some unexpected additions that work together well. This is excellent for Thanksgiving.

Sweet Potato Bisque with Crunchy Chickpeas

1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon ginger, peeled and minced (optional, but I love it)
2 tablespoons tamari, divided
3 1/2 cups sweet potatoes, peeled and diced
4 1/3 cups low-sodium vegetable broth, divided
1 ¼ cups frozen corn, defrosted
½ cup vegan, unflavored creamer
½ lemon
2 tablespoons peanut butter
4 tablespoons Italian parsley, minced

In a medium soup pot over medium heat, warm 1/3 cup (or 1 – 2 tablespoons olive or coconut oil) for a minute. Add the diced onion, and sautée until softened, about five minutes, stirring often. Add the garlic, ginger and tamari, and sautée another 3 – 4 minutes. (Add more broth if needed.) Add the sweet potatoes, remaining tablespoon of tamari and four remaining cups of broth to the pan, raising the heat to medium-high. When it starts to boil, lower heat to medium-low, cover, and let simmer for 25 minutes, until the sweet potatoes are fork tender. Add the corn, creamer and peanut butter and cook five minutes more. Purée until creamy with an immersion blender or another blender; return to heat, season with salt and pepper to taste.

Turn off, squeeze the juice from ½ lemon in the pot and distribute to four bowls. Top with Italian parsley and Crunchy Chickpeas.

Crunchy Chickpeas

15 oz. cooked chickpeas, rinsed and drained
2 teaspoons olive oil
1 teaspoon ground sage
½ teaspoon dried marjoram
½ teaspoon dried rosemary
½ teaspoon dried thyme
1 teaspoon pepper

Preheat the oven to 400 degrees and link a baking sheet with parchment paper or a Silpat.

Mix the chickpeas and spices together in a bowl. Bake for 15 minutes, stir with a spatula, and bake for 10 more minutes.

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