Dear Hubby was a super good sport about this meal. In fact, I didn't intend for him to even eat it. I was going to make something else for him, while Babycakes and I enjoyed this soup. Why? Well, first of all Dear Hubby doesn't really like chickpeas, then he told me a couple weeks ago that he doesn't enjoy sweet potatoes in soup, and to top it all off -- one time he told me he'd never eat anything with quinoa again (that was until he devoured these brownies). So what did I do? I put them all together in one recipe, LOL!!!
Introducing Sweet Potato Chickpea Chili w/Quinoa:
Dear Hubby was so enamored with the smell of my kitchen that he insisted on trying it....and...he LOVED it!!!
I was compltely shocked, totally excited, and determined to add this new favorite to our meal schedule once or twice a month because it's so darn good for us! Babycakes loved it too, eating an entire bowl without any fussing or prodding. I guess she really likes soup, because she devoured my salmon chowder too!
And isn't it just beautiful?! I love pretty food :)
Sweet Potato Chickpea Chili w/Quinoa
Nosh and Nourish: Sweet Potato Chickpea Chili w/Quinoa
*This recipe calls for actual apple cider, the sweet pressed apple drink you'd get in the fall, NOT apple cider vinegar!
**You can add in one pound of browned grass-fed organic beef if you would like.
- In a large stockpot, add olive oil and diced sweet potatoes. Saute for approximately 8 minutes to soften potatoes.
- Add in all remaining ingredients.
- Simmer on medium for 20 minutes.
- Turn to low and simmer for another 40.
Yields 6 Servings