Wednesday, April 23, 2008

Sweet Potato and Chickpea Soup with Spring Onions and Green Garlic

The pressure cooker is God's gift to anyone who loves home-cooked chickpeas but doesn't have 3 hours to spare while they cook on the stovetop. If you don't have a pressure cooker, consider getting married so you can register for one. If you're commitment-shy or if you eloped, you could make this recipe with canned chickpeas in a regular pot--just simmer until sweet potatoes are tender, probably about 15 minutes.

2 tablespoons butter or olive oil
1 stalk green garlic, minced
1 spring onion, minced
1 sweet potato, diced
1 tablespoon ground cumin
1 teaspoon cinnamon
1/4 teaspoon cayenne
1 cup chickpeas, soaked overnight or quick-soaked
6 cups vegetable broth
1 cup minced parsley
salt to taste

Heat butter or olive oil in your pressure cooker on high heat. Add the green garlic and onions, stir for a minute or two, until translucent, then add sweet potatoes and spices and stir to coat, about two more minutes. Add the chickpeas and vegetable stock, bring to a boil, and cover the pot to bring to full pressure. Lower heat to medium and cook for 30 minutes. Let the pressure come down (You can speed this up by putting the pressure cooker in the sink and running cold water over it), remove the lid and add parsley and salt to taste.

2 comments:

Lauren @ Parsnips Aplenty said...

No picture? I am sad! The recipe looks great, though.

I Heart Kale said...

Yeah, I made this when Phoebe wasn't home to photograph it, and it was so good I ate the whole thing before she got back. My bad...