Spicy Sweet Potato & Chickpea Soup

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 2 teaspoons ground ancho chili pepper
• 1/2 teaspoon ground cumin
• 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 4 cups chicken stock
• 1/4 cup water
• 6 bacon strips, cooked and crumbled
• 2 green onions, sliced
• Shaved Parmesan cheese, optional

1. 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.
2. 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.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.

olive oil, onion, ground ancho chili pepper, ground cumin, sweet potatoes, chickpeas, chicken stock, water, bacon, green onions, parmesan cheese

Taken from www.tasteofhome.com/recipes/spicy-sweet-potato-chickpea-soup/ (may not work)