Smoky Chipotle Chickpea Soup

(super simple and packed with flavor!)

1-1/2c cooked pasta of your choice (orzo is a nice option)

1c canned chickpeas, crush 1/2 with a fork before adding

1-2Tbsp olive oil

3-4 cloves garlic

2-3 chipotle peppers (use canned chipotle peppers in Adobo sauce), chopped fine

3c chicken broth

Fresh basil chopped fine and added after cooking

Heat up the garlic with olive oil in a soup pot for a minute to release fragrance. Then add chickpeas, chicken broth, cooked pasta, and chipotle peppers. Bring to a boil and then reduce heat to a simmer. Soup is now ready to be served topped with fresh basil!

Chris Martella’s Fall Chicken Adobo With Sweet Potatoes

1 Tbsp vegetable oil

8 (about 2 lbs) bone-in skin-on chicken thighs

2 onions, chopped

4 clove garlic, minced

¼ cup each water, soy sauce, and white vinegar

2 Tbsp liquid honey

1 bay leaf

¼ tsp pepper

pinch hot pepper flakes (optional)

1 lb sweet potatoes (about 2), peeled and cut into 2” cubes

2 green onions (green parts only), cut into 1” lengths

1. In shallow Dutch oven, heat oil over medium-high heat; brown chicken all over, 6 to 8 minutes. Transfer chicken to bowl. Drain all but 1 tablespoon (15 mL) fat from pan; return to stovetop over medium heat. Add onions and garlic; cook, stirring often, until golden, about 5 minutes.

2. Add water, soy sauce, vinegar, honey, bay leaf, pepper and hot pepper flakes, if using. In single layer, return chicken and any accumulated juices to pan; top with layer of sweet potatoes.

3. Bring to boil; cover and simmer over medium-low heat until potatoes are tender and juices run clear when chicken is pierced, 25 to 30 minutes.

4. Discard bay leaf. Sprinkle with green onions. Serve chicken and potatoes with sauce spooned overtop.

Stuffed Sweet Potatoes

2 slices crispy bacon

2 cloves garlic

Kale (chopped and blanched)

3x medium sized sweet potatoes

Olive oil

Salt and pepper

1/8tsp crushed red pepper flakes

1/2c havarti cheese

1/2c heavy cream

Preheat the oven to 400F. Pierce potatoes and rub in olive oil. Then add salt and pepper and place in the oven on foil-lined baking sheet for 45-60mins (until soft).

Meanwhile, blanch kale and set aside. Cook bacon and set aside. Combine red pepper flakes, havarti cheese and cream in saucepan  and cook until thick. Add the kale. Stuff the cooked potatoes with creamy kale mixture and bacon, then enjoy!