Last night, I tried one of Angela Liddon’s (oh she glows) delicious vegan recipes, a soup with sweet potatoes, chickpeas, and a fabulous satay base.
Start by sautéing 1 medium onion, 3 cloves garlic, 1 red pepper and 1 jalepeno (optional) in olive oil until onions are translucent. Add 1 diced red pepper, 1 sweet potato, and one 28 oz. can diced tomatoes with juice. Raise the heat to medium-high and simmer for another 5-10 min.
Whisk together 1/2 cup peanut butter (recipe calls for 1/3, but I prefer extra peanut butter!) and 1 cup vegetable broth. Add this sauce to the pot along with another 3 cups of vegetable broth, 2 tsp chili powder, and 1/4 tsp cayene (optional). Cover and simmer on medium-low for 30 minutes or until sweet potatoes are fork-tender.
Then, my favourite part: add handfuls of baby spinach! There’s something about adding fresh spinach to things that just seems so healthy. Plus it adds color and texture. (I did eventually mix it in obviously.)
Stir in 1 can chickpeas (drained and rinsed) and simmer until the spinach is wilted.
Top with fresh cilantro and serve!
Oh, ‘she glowed’ alright.