Chickpea and sweet potato soup is a light vegetarian entree that's perfect for cold weather. Cubed sweet potatoes and chickpeas are cooked in vegetable stock and seasoned with an array of warm spices including ginger, paprika, and cumin. The soup is blended until smooth and garnished with cilantro. This easy winter soup is nourishing and delicious.
Chickpea and Sweet Potato Soup
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, finely minced
2 medium sized sweet potato, peeled and diced
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1 15 oz. can of chickpeas, drained and rinsed
4 cups vegetable stock (no salt added or low sodium)
1 lemon, juiced
kosher salt and freshly ground pepper, to taste
1/4 cup minced cilantro
Step 1: in a large pot, heat the olive oil over medium high heat. Add the onions and garlic to the pan and cook for 5 to 7 minutes until the onions appear softened and translucent. Next, add the cubed sweet potatoes, cumin, ginger, paprika, and chickpeas. Continue to cook the vegetables for another 5 to 7 minutes. Pour the vegetable stock into the pot and bring the mixture to a boil. Turn down the heat to medium low and allow the soup to simmer for 25 to 30 minutes. The sweet potato should be tender. Season with salt and pepper to taste.
Step 2: Remove the soup from the heat and puree it using a blender or immersion blender. If you are using a blender, make sure to only fill it up halfway. Anymore than that, the soup can explode out of the top of the blender.
Step 3: Return the soup back to the pot and mix in half of the lemon juice. Taste and add more if necessary. Adjust seasoning with salt and pepper. Stir in cilantro and serve hot.