Sweet Potato Chickpea Soup

After a week of high temperatures and humidity, there is again a chill in the air and a fair amount of rain. A hot bowl of this colorful and gently spiced homemade sweet potato and chickpea soup is just the thing to heat the body up and raise the spirits. So simple to make, the act of putting together and simmering a pot of comforting soup to warm and nourish yourself and your loved ones is sure to brighten your day and table, and the tender pieces of sweet potato have a wonderfully sunny disposition, don't you think?

Sweet Potato Chickpea Soup

Recipe by Lisa Turner Published on July 29, 2013 Simple, warming and nourishing soup with chickpeas, sweet potato and gentle spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 tablespoons olive oil 1 large onion, chopped 1 jalapeño, seeded and chopped 1 clove garlic, minced or crushed 1 teaspoon fresh ginger, minced or grated 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1 large potato, diced 1 sweet potato, diced 1 celery stalk, sliced 3 cups vegetable stock or water 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with at least 4 cups of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and reserve 2 cups of the cooking liquid. Wipe the saucepan dry and add the olive oil. Heat over medium heat, then add the onion, jalapeño and garlic, and stir for 3 to 4 minutes or until the onion is soft. Toss in the ginger, stir for 30 seconds, then stir in the spices. Add the potato, sweet potato and celery, and stir to coat the vegetables with oil and spice. Pour in the cooked chickpeas, reserved chickpea cooking liquid and vegetable stock or water, raise the heat to medium-high, and bring the soup to a low boil. Reduce the heat to medium-low, cover, and cook for 20-30 minutes or until the vegetables are tender. Remove from heat and season with salt and black pepper to taste. Serve hot or warm. Reheat leftover soup on medium-low heat and thin with a little extra water. Note: If using canned or already cooked chickpeas, increase the amount of vegetable stock or water in the recipe to 5 cups. Makes 4 to 6 servings

Other warming soups that you will enjoy from Lisa's Vegetarian Kitchen:
Black-Eyed Pea and Vegetable Soup
Chickpea and Cabbage Soup
Hearty Italian Bean and Pasta Soup
Spicy White Bean and Turnip Soup

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