2 tbsp extra-virgin olive oil
1 chopped large yellow onion
1 chopped red bell pepper
1lb Peeled, diced sweet potato (I bought this already chopped to make it easier)
1/4 tsp salt
1 cup quinoa, uncooked
4 cups vegetable broth
2 cups water
1 1/2 cups canned chickpeas, rinsed and drained
1 1/2 bags spinach
1/4 tsp cayenne pepper
1/4 tsp basil
Directions: Serves 6
In a large pot, heat the EVOO over medium heat until it is simmering.
Stir in the yellow onion, red bell pepper, sweet potato, and salt. Sauté everything together for 5 minutes, stirring occasionally.
Add the quinoa, vegetable broth, and water and stir to combine. Bring the mixture to a boil, then reduce heat to a simmer and cook for 25 minutes.
Taste the quinoa to make sure it is the way you like it. Once it is cooked, add the canned chickpeas and spinach. Stir to combine and cook for 5 more minutes or until the spinach is cooked.
Taste, and season with more salt as needed, stir in the cayenne pepper and the basil.
Pour soup into bowls and serve!