Sausage, Black Bean and Sweet Potato Soup

As much as I hate recipe titles that read like a shopping list, here’s your recipe today. I just can’t think of another name for it. Yet.
1 Tbsp canola oil
3 hot italian turkey sausages
1 red onion, peeled and diced
1 jalapeno pepper, seeded and minced
1 medium sweet potato, peeled and diced
1 can black beans
1 tsp cumin
4 cups chicken or vegetable broth
1 cup tomato puree
Heat the pan, then add the oil. Squish the sausage meat out of the casing and drop into the hot pan. Add the rest of the ingredients in the order listed and simmer until the sweet potato is cooked.
I intend to serve it tomorrow. I’ll post a review then.

Chicken Shawarma

Marinade;
1/2 c cider vinegar
1/4 c plain yogurt
1 Tbsp canola oil
pepper
1 tsp shawarma spice (a mixture of allspice, cloves, cinammon, nutmeg and ginger)
1/4 tsp cardamom

Mix together and pour over 8 chicken thighs. Let marinate overnight or at least 4 hours. Bake @350 about half an hour. Pull off the skin, remove the bones and chop coarsely.

Tahini sauce;
1/2 c tahini
1/4 c plain yogurt
1 clove garlic, minced
juice of one lemon
splash of olive oil
1 tsp dried parsley
salt and pepper

Mix together and let the flavour marry for a few hours.

Assemble the Shawarma;
Smear tahini sauce on a pita bread, add lettuce, sliced onion and chopped tomato, then the chicken. Wrap it up and eat it.