West African Chickpea Bisque
Ingredients
Soak chickpeas overnight, drain water and add fresh water to a saucepan covering the beans by about 2 inches and cook until tender about 30 minutes.
While chickpeas are cooking saute onions, fennel and peppers in a soup pot until soft, approximately 5 minutes. Add remaining ingredients (except seed butter, dates spices and cilantro) and enough vegetable stock or water to submerge all ingredients.
Bring to a boil and turn down heat so it is at a low boil. When chickpeas are done add them and enough of the water they were cooked in to keep the ingredients submerged. When the sweet potatoes are tender add spices, seed butter, dates. Let cool for 10 minutes and then blend ingredients. Garnish with cilantro.
- 1 yellow onion, diced
- 1 fennel bulb, diced
- 1 red bell pepper, diced
- 1 medium sweet potato, diced
- 1 can diced tomatoes
- 1 cup soaked and cooked chickpeas
- 1 Tablespoon lemon juice
- 1 Tablespoon grated ginger
- 2 teaspoons chili powder
- 1 teaspoon each: cumin, curry powder, cinnamon
- ¼ cup chopped dates
- 3 Tablespoons sunflower seed butter
- ½ bunch of parsley chopped
- ½ cup fresh cilantro
Soak chickpeas overnight, drain water and add fresh water to a saucepan covering the beans by about 2 inches and cook until tender about 30 minutes.
While chickpeas are cooking saute onions, fennel and peppers in a soup pot until soft, approximately 5 minutes. Add remaining ingredients (except seed butter, dates spices and cilantro) and enough vegetable stock or water to submerge all ingredients.
Bring to a boil and turn down heat so it is at a low boil. When chickpeas are done add them and enough of the water they were cooked in to keep the ingredients submerged. When the sweet potatoes are tender add spices, seed butter, dates. Let cool for 10 minutes and then blend ingredients. Garnish with cilantro.