Chickpea & Sweet Potato Soup Print
1/2 cup dry chickpeas
1 large onion, sliced
2 cloves garlic, minced
1 stalk celery
1 cup peeled sweet potatoes, cut into bite size pieces
2 cups chicken broth
1 bay leaf
1/2 tsp basil
1 & 1/2 cups canned tomatoes (including liquid), chopped
1 Tbsp soy sauce

Cover chickpeas with at least an inch of water and allow to saok overnight.
Drain, rinse and cover with at least an inch of fresh water.
Cover. Microwave at 100% (high) for 10 minutes, or until boiling. Stir.
Microwave at 70% (medium) for 15 - 20 minutes, or until tender.
Drain and set aside. (Avoid this instructions to here if using canned chickpeas).
Place onion, garlic and celery in a 2 quart microwave safe container with 2 Tbsp water.
Microwave, covered at 100% for 4 minutes.
Stir in sweet potatoes, chicken broth, bay leaf and basil. Cover.
Microwave at 100% for 5 minutes, or until boiling. Stir.
Microwave at 70% for about 10 minutes.
Add tomatoes, chickpeas and soy sauce. Cover and microwave at 100% for 5 minutes.
Makes about 5 cups, each with about 126 calories and 1.8 grams fat.
 
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