Yield 2 Entrees or 4 First-Course Servings

1. Heat oil over high heat in a medium pot. Add onion and saute for 3 minutes. Add chickpeas, sweet potato, tomatoes, cumin, pepper, salt, and chicken stock. Bring to a boil. Reduce heat to low and simmer for 15 minutes or until the potato is tender.

2. Stir in the basil (if desired) and simmer 1 minute more. To serve, spoon into 2 large soup bowls and garnish each serving with 2 tablespoons grated Parmesan.

Speed It Up! - Cut the total preparation and cooking time to 10 minutes by substituting 1 cup canned, diced sweet potatoes.

Vary It! - for a vegetarian dish, use vegetable stock in place of chicken stock. For a heartier dish, add a cup of leftover chicken or pork cubes.

Per Main Course Serving: Calories 431 (from fat 150); Fat 17g (Saturated 4g); Cholesterol 14mg; Sodium 2.932mg; Carbohydrate 55g; Dietary Fiber 10g; Protein 15g.