1. Bring water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce heat to medium-low, cover. Simmer 10 to 15 minutes or until cinnamon stick uncurls. 2. While chickpeas simmer, heat oil in medium skillet over medium heat. Add garlic, chili, onions, and carrots. Saute, stirring occasionally for 5 minutes, or until onions begin to soften. 3. When the cinnamon stick uncurls, transfer sauteed vegetables to the stockpot along with sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes or until sweet potatoes and cauliflower are tender. 4. Add the mustard greens and continue to simmer for 2 to 3 minutes or until bright green. Stir in the basil and salt. Adjust the seasonings if desired. 5. Ladle hot soup into bowls and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
