This week's Anything Soup started with a standard mirepoix of onion, carrots, and celery sweated in butter. First seasoning was a few grinds of black pepper and salt.
|Ras el hanout.|
Here's the mirepoix again post-ras el hanout. At this point I also put a couple of tablespoons of garlic-infused olive oil in there too, to add another layer of allium flavor. Garlic and onions are both members of the Allium genus, each with their own similar but distinct taste. I'm fond of the way sweated onions sweeten up and blend with the more mellow garlic.
The next thing I added was chopped sweet potatoes (which you can see on the cutting board up above, next to the spice jar). I added extra cinnamon because sweet potatoes go well with the "sweet" spices - ginger, mace, allspice, all those lovely things your grandma's kitchen used to smell like on baking day. I probably could've done a small dice instead of a large chop, but they worked fine anyway.
After the sweet potatoes I added a can of garbanzo beans and plenty of liquid (chicken stock in this case, plus an extra can of water so the potatoes would have something to soak up). Brought to a boil, then lowered the heat and simmered for about 15 minutes or so, until the sweet potatoes were tender.
|The final product.|