This Chickpea and Sweet Potato Soup is excellent as an appetizer! A perfect balance of sweet, savory, and with a hint of herb in every bowl ---serve it any time of the year!
If you're a fan of sweet potatoes, make sure you try this creamier one as well: sweet potato and coconut soup!
As for this chickpea soup with sweet potatoes, don't expect warm spices like paprika or cumin --- instead, it's delicately flavored with rosemary.
It's not overpowering; you will only get a hint of its flavor and aroma, just enough to complement the sweet potatoes' sweetness and the chickpeas' nuttiness.
It's also slightly creamy because of the pureed vegetables, but rest assured, there is no added cream in this delicious soup.
Drizzle with your favorite olive oil when serving, and you're good to go!
FOR MORE EASY SOUP RECIPES, CHECK OUT THESE POSTS!
Ingredients
- Sweet potatoes – peeled and chopped into small cubes.
- Stock – I typically use chicken stock, but vegetable stock works well.
- Chickpeas – precooked, rinsed and drained.
- Garlic – minced or grated.
- Onion – finely chopped so it generally disappears into the rest of the sweet potato and chickpea soup.
- Carrot – peeled and chopped into identical size as the sweet potatoes.
- Olive oil – extra-virgin olive oil, if possible.
- Herb and seasonings – rosemary, salt and ground black pepper
How to make sweet potato and chickpea soup
Heat olive oil in a medium (or large) pot and set over medium-high heat.
Once it's ready, add garlic and onion.
Sauté until the onion softens.
Add chickpeas, sweet potato, and chopped carrot.
Mix to combine, then pour the stock.
Add dried rosemary, salt, and ground black pepper.
Cover with a lid and bring to a boil.
Lower the heat, then continue simmering until the vegetables are tender.
Transfer about two cups of chickpeas, sweet potatoes, and carrots into a bowl and use an immersion blender to puree them.
Add the pureed mixture back into the pot --- and stir to combine.
Taste and adjust seasoning, as preferred, then place the lid back.
Continue simmering for two more minutes, then take your sweet potato and chickpea soup off the heat.
Transfer into bowls and garnish with fresh parsley, if desired --- serve!
Helpful tips
- Chop the carrot and sweet potatoes in the same size and almost the same size as the chickpeas. It helps in fitting all the ingredients in every spoonful of the soup.
- Don't add all the stock at once. Start with three cups first, then add more if you prefer more liquid in your sweet potato and chickpea soup.
- Remember to taste and adjust the seasoning after adding the puree to the pot.
Recipe variation
- Celery. You can also chop a celery stalk into small cubes and sauté it with the garlic and onions. It will add more sweetness to the soup, though.
- Herbs. Other dried or fresh herbs, such as thyme or parsley, can also be used in the soup.
So, how about it? Try this chickpea and sweet potato soup recipe tonight and let me know!
OR GET MORE IDEAS FROM THESE NO-MEAT DISHES!
📖 Recipe
Chickpea and Sweet Potato Soup Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
Ingredients
- 3 to 3 & 1/2 cups chickpeas, pre-cooked
- 4 small sweet potatoes, chopped into small cubes (2 & 1/2 cups when chopped)
- 1 medium carrot, chopped into small cubes
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 to 3 tablespoons olive oil
- 3 to 4 cups stock
- 1/2 teaspoon dried rosemary
- salt and pepper, to season
Instructions
- Place a medium to large pot over medium-high heat.
- Pour oil, and once it's ready, add garlic and onion.
- Sauté until the onion softens.
- Add chickpeas, sweet potato, and chopped carrot- mix and combine.
- Pout the stock and add the dried rosemary, salt, and ground black pepper.
- Cover with a lid and bring to a boil.
- Lower the heat, then continue simmering until the vegetables are tender.
- Transfer about two cups of chickpeas, sweet potatoes, and carrots into a bowl and use an immersion blender to puree them.
- Add the pureed portion back into the pot --- and mix to combine.
- Taste and adjust the seasoning with salt and pepper; place the lid back on.
- Continue simmering for two more minutes, then take your sweet potato and chickpea soup off the heat.
- Transfer into serving bowls and garnish with fresh parsley, if preferred --- enjoy!
Notes
- Cook's Tip: Don't add all the stock right away. Start with three cups first, then add more if you prefer more liquid in your sweet potato and chickpea soup.
- Refer to the post for more tips and substitutions.
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