Friday, April 15, 2011

Sweet Potato Soup with Lemon-Herb Pesto and Spicy Roasted Chickpeas

I made these recipes for dinner last night. Both are from the America's Test Kitchen Spring 2011 30 Minute Suppers publication.

I substituted with yams and chicken stock (instead of sweet potatoes and veggie stock). I had a multitasking accident which resulted in me using 1 extra garlic clove and an 1/2 extra teaspoon of smoked paprika in the soup, but it was not a problem, thankfully!

The pesto was very tasty on its own when I checked it for seasoning!

The roasted chickpeas were lovely as a snack, as well as added to the soup.

The soup was a lovely color (the camera doesn't quite capture it). I served it pretty thick, but you could thin it down a little with water or more broth. I might need to do that when I reheat the leftovers. Do you like my new black Labrador bowl?

It was delicious! The pesto went very well, swirled into each bowl and the chickpeas added a little texture.

1 comment:

2paw said...

I do love your Labrador bowl!! So cute. I like chick peas. I must make an effort to remember to use them. That loos very tasty!!