-Episode #80 - "Natural & Manmade Disasters" of podcast My Views, Extended is out. I chat about natural disasters & the disasters that we as human beings can be. What I'm Grateful For & a Quote that stood out to me. It's the weekend, check out past episodes while you're on the road or cleaning up around the house.

-Latest recipe for Chickpea Sweet Potato Corn Chowder is on Nadia's Kitchen Creations. The printable recipe is also here on nadiadonella.com. If you have any recipes that you'd like to see me make, leave a comment here or on my YouTube page. I'm always looking for new ideas or revamping old ones. 

-My digital marketing course is coming along nicely. I try to work on it for at least an hour per day. It usually ends up being about 2.5 hours. If I continue to like what the course has to offer and I see results in a few months I will definitely share the course and where you can get it. If you can't wait and have been looking for a good digital marketing course, email me privately.

-1 minute of your time to fill out this quick survey, on natural body care products. 3 questions & an optional email form. Thank you!🙏🏾 Products coming soon!?🤔 https://t.co/F44frskViC

-Finally, if you don't market yourself, no one else will. Well, at least in the beginning. If you're looking for prints of my photographs or for home decor, please check out my redbubble.com portfolio, under NadiaArtist. New artwork coming soon! Any other photography requests, please email me at myviewsextended@gmail.com.

Have a great weekend & Friday!

Till next time,


"Everything Is Not For Everyone"

Vegan, healthy & more importantly, tasty. Make it a day or two ahead, for mid-week. The flavours will only get better. Head over to Nadia's Kitchen Creations to watch me make it.

Chickpea,Sweet Potato,Corn Chowder

Category: Soup

Chickpea,Sweet Potato,Corn Chowder


  • 1 tbsp oil of your choice or omit
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced
  • 1 large tomato, chopped
  • 1 large sweet potato, cut into bite sized pieces
  • 1.5 cups cooked chickpeas
  • 1 can sweet corn, drained
  • 3 cups vegetable stock
  • salt to taste
  • cracked black pepper to taste
  • 1/4 tsp chili flakes
  • 1/2 tsp oregano
  • 1/4 tsp ground cumin


  1. Heat oil in a large pot. Add onions and tomatoes. Stirring occasionally for a 5 minutes.
  2. Add the garlic and cumin. Stirring for a further 5 minutes.
  3. This is where a lot of the flavour is going to develop. You want a slight crust to start to develop, before adding the broth.
  4. Add the remaining spices and the sweet potato. Stirring until well coated.
  5. Stirring occasionally for a further 4-5 minutes.
  6. Add the vegetable stock, stirring well. Bring to a boil and then simmer, covered.
  7. When the sweet potatoes are halfway cooked (about 15 minutes) add the chickpeas and corn. Mix well.
  8. Cover and cook until the sweet potatoes are tender.
  9. Serve hot & enjoy!


Fresh corn is a great option to canned. Frozen is great as well. Toss in the soup from frozen.

Canned & drained chickpeas work just as well. I just used dried chickpeas and cooked them ahead of time.

You can substitute the sweet potato for another root vegetable of your choice. White or red potato. Turnips. Yams. Carrots.

Omit the chili flakes if you do not like spice.

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Some items found online:

Yupik Organic Chickpeas, 1Kg
Yupik Mediterranean Fine Sea Salt, 1 Kilogram
GoBIO! Organic Bouillon Cubes and Broth-Yeast Free Vegetable Cubes, 66g
Green Giant Naturally Sweet Sweetcorn No Added Salt or Sugar (198g)
Club House Organic Ground Cumin 40g

(This post is not sponsored but it does contain affiliate links.)

Previous recipe: Peanut Butter Ice Cream

Till next time,