Chick pea, sweet potato and spinach soup...for Marathon runners!

So continuing the low GI theme for this week, last night I made a soup courtesy of go faster food. Chick pea, sweet potato and spinach soup. This soup is full of carbs and lovely fresh veg so is a great meal to have to build up the body for the marathon on Sunday.

Chick peas are high in dietary fibre and are a low GI and a great source of carbohydrates so it ticks all the boxes. Out of all the potatoes sweet potatoes offer the lowest GI rating, and spinach is just full of fab stuff.

This is a really good filling soup and a great way to eat a whole bag of spinach without knowing it!

Ingredients

1 medium-big sweet potato; peeled and cut in small pieces
1 can of chick peas (400grams) drained and rinsed
1 onion; finely chopped
2 cloves of garlic; finely chopped
1 cube of ginger; finely grated (about 1 tsp worth)
2 tomatoes; finely chopped or 2-3 tbsp of blended tomatoes
1 tsp of freshly ground cumin powder
1/2 tsp of chilli powder
1/2 tsp of cinnamon
1 tsp of honey
1 litre of vegetable stock
1 tbsp of olive oil
1 bag of fresh spinach (250 grams)

Method

Heat oil in a pan and fry onion on a medium heat for a good 10 minutes. Then add garlic, ginger, and the sweet potatoes and stir. Cook for a few minutes, then add cumin powder, chilli powder and cinnamon powder and give it a good stir before adding the chopped tomatoes, drained chick peas and honey. Add the vegetable stock and bring to the boil then let simmer for 10 minutes or until potatoes are tender.

Transfer in batches to a food processor and blend. Then transfer back to the pan and add the spinach. You may have to add the spinach in batches until it all wilts in the soup. Delicious!!!

note to self: must go for a run.