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Sweet Potato and Chickpea Soup

Lightly spiced and full of delicious and healthy vegetables, Sweet Potato and Chickpea soup is a simple, healthy and flavoursome meal. Perfect as is, it can be bulked out with lean chicken breast for an extra protein boost.

After the (over) indulgences of the festive season, I am so ready for some lighter meals. Here in the Northern winter that means there are plenty of soups on the go; comforting, warming and healthy. One recipe that is a firm favourite in our household is Sweet Potato and Chickpea Soup, a gently spiced, warming bowl of deliciousness.

What’s this soup all about?

This is what I think of as a store cupboard soup. The base is tinned tomatoes and tinned chickpeas with spices and stock, simmered with some sweet potato (though ordinary potato or pumpkin would be fine too) and topped with a big dollop of yoghurt.

Dad Joke alert: It’s SOUPER quick!

A little chopping and peeling aside, Sweet Potato and Chickpea Soup is ready to eat in around half an hour. It’s a wonderfully filling meal so only needs a little bread on the side and you’re all done.

You can Bulk it up with lean protein.

While Sweet Potato and Chickpea Soup is brilliant just as it is, I often give it a big protein boost by stirring through some thinly sliced chicken breast toward the end of the cooking time. The chicken breast gently poaches in the soup as it cooks, so it is beautiful and tender.

Use this soup as a fridge clearer

Do you have some sad looking veggies looking at you from the bottom of the vegetable drawer in the fridge? Chop them up and chuck them in. A soup like this is the ideal fridge clearer, and as far as veggies go, the more the merrier.

Even more soup recipes!

I love a good bowl of soup, so if you’re looking for some more recipes, why not try my Pumpkin, Orange and Ginger Soup , a comforting Greek Lemon Chicken Soup or a light and bright Minestrone Primavera?

Sweet Potato and Chickpea Soup

FREQUENTLY ASKED QUESTIONS

Can I make Sweet Potato and Chickpea Soup in advance?

Yes! Make a big batch up and portion it out for meals during the week or taking into the office!

Can I use other vegetables in this soup?

Of course! Load it up with whatever you’ve got.

I don’t eat spicy food – is this soup too spicy?

I LOVE spicy food but I know it’s not for everyone. Just omit the chilli or go sparingly with it if you’re at all unsure.


Sweet Potato and Chickpea Soup
A delicious vegetarian dish, you can add lean chicken breast for an extra protein kick!
Sweet Potato and Chickpea Soup
Sweet Potato and Chickpea Soup

Sweet Potato and Chickpea Soup

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Warming, lightly spiced and full of delicious and healthy vegetables, Sweet Potato and Chickpea soup is a simple, healthy and flavoursome meal. Perfect as is, it can be bulked out with lean chicken breast for an extra protein boost.

Ingredients

  • 1 Tbsp neutral oil (e.g sunflower, canola etc)
  • 1 Tbsp butter
  • 1 large onion, diced
  • 2 large sweet potatoes, peeled and cubed
  • 2-3 cloves garlic, sliced
  • 1 red chilli, sliced (to taste)
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp mild curry powder
  • 400g tin chickpeas, drained
  • 400g tin whole tomatoes, chopped
  • 500ml vegetable stock
  • ½ tsp sugar
  • sea salt and black pepper

to serve:

  • small bunch of fresh coriander / cilantro
  • yoghurt, sour cream or feta cheese

Instructions

    1. SAUTÉ THE ONION: Heat the oil and butter in a large, heavy-based saucepan until the butter is melted and foaming. Add the onion and cook gently for 5 minutes until softened, but not browned.
    2. ADD THE VEGETABLES AND SPICES: Add the sweet potato, garlic chilli, cumin, paprika and curry powder to the pan and stir to combine.
    3. ADD REMAINING INGREDIENTS AND SIMMER: Pour the chickpeas into the pan, use a pair of scissors to chop the tomatoes in the tin and add to the pan along with the stock and sugar. Stir, bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. If using chicken, add to the pan in the last 10 minutes of cooking time.
    4. SEASON AND SERVE: When the sweet potato is tender and cooked through, taste and adjust seasoning as necessary. Divide between serving bowls and top with coriander / cilantro and a dollop of yoghurt or sour cream or crumble over a little feta cheese.
Nutrition Information:
Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 548Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 43mgSodium: 1013mgCarbohydrates: 68gFiber: 14gSugar: 21gProtein: 25g

Nutrition information is calculated automatically and isn’t always accurate.

Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram.

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Jay Wadams
Jay Wadams is a cookbook author and food, architectural and landscape photographer. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
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