West African Soup

Brian and I made this soup a few weeks ago and decided that it was one of the best soups we've ever had, let alone made. It satisfies both spicy and sweet, and made great leftovers. So, we are excited to share this on our first post! (Thanks for inviting us!)

2 tablespoons of olive oil

1 large sweet onion, sliced (about 2 cups)

2 cloves of garlic, minced

4 cups of Vegetable or Chicken Broth

1/2 teaspoon ground cinnamon

1/2 teaspoon crushed red pepper

2 medium sweet potatoes, peeled, cut in half lengthwise and sliced (2 cups)

1 can (14 1/2 oz) diced tomatoes, undrained

1/2 cup raisins

1 bag (6 oz) spinach, stemmed and coarsely chopped (about 4 cups)

1 can (about 16 oz) chickpeas, rinsed and drained

Cooked couscous

1. Heat the oil in a dutch oven over medium heat. Add the onion and garlic and cook until tender.

2. Add the broth, cinnamon, red pepper, sweet potatoes, tomatoes, and raisins. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender.

3. Add the spinach and chickpeas. Cook until spinach wilts.

4. Place about 1/2 cup of couscous on top of each serving/bowl.

Enjoy!!