Simply Dish has published this great Chickpea & Yam Soup recipe using our Edward & Sons Natural Curry Cubes:
"Sometimes the best dinners come together in fifteen minutes!"
What we used…
- 1 can of organic chick peas
- 2 yams or sweet potatoes (the orange ones)
- 1 shallot or onion
- 1c of spinach
- 1.5c of Native Forest® Organic Coconut Milk
- 1c of water
- 1 Edward & Sons Natural Curry Cube
- 1tbsp of freshly grated ginger and garlic
- a pinch of turmeric and a dash pepper (no need to add salt if you use the curry cube)
- a big handful of chopped cilantro
- Rinse and drain your chickpeas and throw them into a medium sized pot with everything else, except the cilantro.
- Bring to a low boil and then turn down to medium heat and cook for ten minutes… just until the yams are cooked through. The smaller you dice them the faster they’ll cook.
- I used a fork and gave everything a quick mash… really just for the four year old.
- Add in your cilantro and serve… maybe with a little sauteed organic cabbage on the side?
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Republished by EdwardandSons.com
