Now that the weather is starting to turn, it is time to look at warm dishes that nourish the body and soul.
Try this recipe for chickpea and green chilli soup, adapted for South African ingredients from Thug Kitchen 101, the latest book from Michelle Davis and Matt Holloway, Los Angeles-based authors of the No 1 New York Times bestseller Thug Kitchen.
Thug Kitchen 101 offers comfort food, one-pot meals and other easy, plant-based dishes.
This recipe makes enough to serve 4-6 people.
Chickpea and pepper soup
1T olive oil
1 onion, diced
2 sweet potatoes, skin on, diced (about 2½ cups)
1 jalapeno pepper, seeded and minced
1½t ground cumin
2t chilli powder
1 cup roasted red or green peppers, or equivalent quantity of sweet piquante peppers
2 cloves garlic, minced
4 cups vegetable broth
3 cups cooked chickpeas or two cans drained and rinsed chickpeas
2 T lime juice
salt and black pepper
Toppings: chopped fresh coriander, avocado chunks, lime wedges (for squeezing juice over)
In a large soup pot, heat the olive oil over medium heat.
Add the onion and potatoes and let it simmer until the onions are golden brown (5-7 minutes).
Add the jalapeno, cumin, chilli powder and salt and stir for about a minute to infuse the spices.
Add the chillies, garlic and vegetable broth.
Cover and let it simmer for about 20 minutes until the sweet potatoes are tender.
Add the chickpeas and lime juice and cook for another minute. Taste and add more salt and pepper to taste.
Serve topped with chopped fresh coriander and avocado chunks, and squeeze extra lime juice to taste.
Tip: Want this to be creamy? Take a stick blender and blend about half of the soup while still leaving several chunks.
Thug Kitchen 101 is published by Sphere, an imprint of Little Brown.