Almond Sweet Potato Chickpea & Greens Soupadapted from Whole Living
6 cups vegetable stock
1 Tbsp coconut oil
1 cup onion, dice
1 minced garlic clove
1 tsp Aleppo pepper (or cayenne)
3 cups sweet potato, peeled and diced
2 cups chickpeas
1/2 cup smooth almond butter
2 cups collard leaves, coarsely chopped
2 Tbsp minced fresh ginger
Coarse salt and freshly ground black pepper
In a large pot, heat coconut oil until melted. Add onions and saute until translucent. Add garlic, Aleppo pepper and stir around. Add sweet potatoes and saute 2min more. Add broth and bring to a boil. Reduce heat and simmer about 20min, until sweet potato cooked through.
Whisk together almond butter and a couple ladlefuls of hot broth. Stir into soup. Add greens, chickpeas and ginger and cook about 10min more. Add salt and pepper to taste. Enjoy!