Preparation time: 30 min
Cooking time: 30-45min
Dietary guidance: v v
2 med-large sweet potatoes
2 tablespoons light olive oil or extra virgin oil
1 cup chopped onion
2-3 cloves garlic
1 medium red bell pepper, diced
1 19 oz can black beans, drained and rinsed
1 19 oz can chickpeas, drained and rinsed
*1 28 oz can diced tomatoes
1 small can mushrooms-use fresh if on hand
*1/4 cup salsa, whatever strength you like
*1 or 2 fresh hot chilies, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
salt to taste
*1 teaspoon cinnamon
Bake sweet potatoes for 1/2 hour at 350 F.
While potatoes are baking, heat oil in a large soup pot. Add the onion and garlic, saute over med. heat until the onions are translucent.
Add the remaining ingredients Bring to a boil, then simmer gently covered for 15 minutes.
At this point your potatoes should be done. Remove from oven and peel (peel should come right off with no problems!). Cut potatoes into small, bite size pieces and add to the pot. Simmer for 15-30 more minutes.