Sweet Potato Chickpea Corn Chowder

1 tablespoon oil
1 large onion diced
2 cloves garlic
2 med sweet potatoes (peeled and cubed)
1 tablespoon paprika
4 cups vegetable stock
19 ounce can drained chickpeas
12 ounce can drained corn niblets
1 teaspoon salt
Pepper and cayenne pepper to taste
2-3 tablespoons chopped parsley

Red pepper puree
1 roasted red pepper
1 clove garlic
1 tablespoon oil
1/8 teaspoon course salt
Few drops balsamic vinegar
Pepper to taste


In a large soup pot sauté garlic and onion. Toss in other ingredients. Pour in stock and boil. Simmer for 10 minutes.

Add chickpeas, corn and seasonings. Mix up soup with a hand blender until thick.

Place all ingredients for the red pepper purée in blender. Blend until smooth.

Drizzle on top of soup as garnish.



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