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Friday, April 16, 2021

Savor Saturday

This Savor Saturday, we're welcoming the winter season with two recipes that are as delicious as they are beautiful—plus, they're both featured in our upcoming December and January issue.

This Savor Saturday, we’re welcoming the winter season with two recipes that are as delicious as they are beautiful—plus, they’re both featured in our upcoming December and January issue. So, cozy up in your kitchen this weekend and indulge in this Pumpkin Spiced Sweet Potatoes and Apple Soup recipe from Easy Baby Meals, along with a Potato, Chickpea, and Spinach Curry dish from AZ Grab A Plate.

Pumpkin Spiced Sweet Potato And Apple Soup-3
Photo by Deepika Haldankar.

Pumpkin Spiced Sweet Potatoes and Apple Soup

Ingredients:

1 cup sweet potato cubes (chopped ½-inch)

½ cup apple cubes (chopped ½-inch)

¼ cup celery (chopped)

1 ½ cup vegetable broth (or chicken or beef broth)

½-inch cinnamon stick

½ tsp. olive oil or unsalted butter

½ tsp. pumpkin spice

Handful of chopped walnut pieces (optional)

Directions: Heat a pan, add olive oil/butter and cinnamon stick. Once the oil heats, add sweet potatoes, apple, and celery cubes. Mix this week. Now add pumpkin spice and vegetable broth. Bring this to a boil. Simmer on low heat until the sweet potatoes are thoroughly cooked. Once done, let it rest for a few minutes, then transfer it to a food processor and turn it into a smooth puree. Pour this into a serving bowl, garnish it with some walnuts and freshly ground black pepper, and serve warm.

Potato-Chickpea-Spinach-Curry2
Photo by Patricia Conte.

Potato, Chickpea, and Spinach Curry

Ingredients: 

2 Tbsp. olive oil

¾ pound new potatoes, washed and cut into evenly sized chunks

¼ cup white onion, diced

3 garlic cloves, minced

1 (15.5-oz.) can chickpeas, drained and rinsed

1 (14.5-oz.) can diced tomatoes in juice

1 (13.5-oz.) can full-fat coconut milk

2 tsp. yellow curry powder

1 ½ tsp. turmeric

½ tsp. ground cumin

½ tsp. ground coriander

¾ tsp. salt

½ tsp. ground black pepper

½ tsp. red pepper flakes

2 ½ cups, packed, fresh spinach leaves

Directions: Add the oil to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes, or until they begin to soften. Add the garlic and cook for 30 seconds. Add the chickpeas, tomatoes in juice, the coconut milk, and all the seasonings. Mix to combine. Add the potatoes. Reduce the heat to simmer, cover and cook for 50-60 minutes, or until the potatoes are tender. Add the spinach and stir into the mixture so the spinach wilts. Serve warm.

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