Ingredients
2 teaspoons olive oil1 medium onion, chopped2 teaspoons ground ancho chile pepper1/2 teaspoon ground cumin1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained4 cups chicken stock1/4 cup water6 bacon strips, cooked and crumbled2 green onions, slicedShaved Parmesan cheese, optional
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes.
Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.
