Directions

1. 1
   In a large pot, sauté the onion and garlic until soft.
2. 2
   Add the diced sweet potatoes and cook for 5 minutes.
3. 3
   Stir in the chickpeas, diced tomatoes, cumin, salt, and pepper.
4. 4
   Pour in the vegetable broth and bring to a boil.
5. 5
   Reduce heat and simmer for 20 minutes, until sweet potatoes are tender.
6. 6
   Serve hot, garnished with fresh herbs if desired.