Through the colder months you can guarantee there’ll be a soup bubbling away in my kitchen most days. Comforting, healthy and not to mention frugal! 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 canned tomatoes and canned chickpeas with spices and stock, simmered with sweet potato (though ordinary potato or pumpkin would be fine too). I like to serve it topped with a big dollop of Greek yoghurt for some tangy flavour contrast.
Dad Joke alert: It’s SOUPER quick!
A little chopping and peeling aside, my Sweet Potato and Chickpea Soup recipe is ready to eat in around half an hour. It’s a wonderfully filling meal so it only needs a little bread on the side to make a complete meal.
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, meaning 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?
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.
- 1 Tbsp sunflower oil
- 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 (14 oz.) can chickpeas, drained
- 400g (14. oz.) can whole tomatoes, chopped
- 500ml (2 cups) vegetable broth
- ½ tsp sugar
- sea salt and black pepper
- small bunch of fresh coriander / cilantro
- yoghurt, sour cream or feta cheese
- 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.
- ADD THE VEGETABLES AND SPICES: Add the sweet potato, garlic chilli, cumin, paprika and curry powder to the pan and stir to combine.
- ADD REMAINING INGREDIENTS AND SIMMER: Pour the chickpeas into the pan, use a pair of scissors to chop the tomatoes in the can 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.
- 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.
If you enjoyed this recipe, please leave a star rating in the recipe card and share it using the buttons below so that others can find it too!