Creamy Sweet Potato and Chickpea Soup
When it comes to comfort food, few things hit the spot like a warm, creamy bowl of soup. This recipe for Creamy Sweet Potato and Chickpea Soup combines wholesome ingredients with aromatic spices to create a dish that’s as nourishing as it is delicious. Perfect for chilly evenings or as a hearty lunch option, this soup is sure to become a staple in your kitchen.
INGREDIENTS
2 large sweet potatoes
1 large red bell pepper
400g of canned chickpeas
1 onion
2 garlic cloves
400ml of chicken or vegetable broth (RECIPE)
400ml of coconut milk
1 tablespoon of butter
Olive oil
2 small dried red chili peppers
1/2 teaspoon of ground paprika
1/2 teaspoon of ground cumin
1/2 teaspoon of curry
Salt to taste
Greek yogurt, fresh coriander, and pumpkin seeds for serving
METHOD
1. Preheat and Roast:
Preheat your oven to 200 degrees Celsius with the fan. Wash the red bell pepper, cut it into 4 pieces, and remove the seeds. Place the bell pepper pieces in an oven-safe pan, drizzle with olive oil, and rub to coat evenly. Roast the bell pepper pieces in the oven for 10-15 minutes or until they are roasted.
2. Prepare Sweet Potatoes:
Meanwhile, wash, peel, and cut the sweet potatoes into smaller pieces. Boil them until tender.
3. Blend:
In a blender, combine the roasted bell pepper pieces, boiled sweet potatoes, chicken or vegetable broth, and coconut milk. Blend until smooth.
4. Prepare Aromatics:
Chop the onion and garlic cloves. In a large pan for stews with tall sides, drizzle some olive oil and melt the butter over medium heat. Add the chopped onion and garlic and sauté until they start to look slightly golden.
5. Sauté Chickpeas:
Drain and rinse the canned chickpeas. Add them to the pan with the sautéed onion and garlic and cook together for 1-2 minutes.
6. Combine and Simmer:
Pour the blended vegetable mixture into the pan with the sautéed aromatics and chickpeas. Mix well, bring to a simmer over medium heat, and season with salt and spices, including the dried red chili peppers, ground paprika, ground cumin, and curry.
7. Serve:
Ladle the creamy sweet potato and chickpea soup into bowls. Top each serving with a dollop of Greek yogurt, a sprinkle of pumpkin seeds, and fresh coriander leaves for a burst of flavour and texture.
Creamy Sweet Potato and Chickpea Soup is a satisfying and wholesome dish that’s easy to make and packed with flavour. Whether you’re looking for a comforting meal on a cold day or a nutritious option for lunch, this recipe is sure to please. Enjoy the creamy goodness of sweet potatoes and chickpeas, complemented by aromatic spices and fresh toppings. Serve it up and savour every spoonful!
