Description
This Sweet Potato Chickpea Soup is packed with flavor and nutrition! It’s simple to prepare and combines sweet potatoes, chickpeas, and spices for a comforting meal that’s perfect for any evening.
Ingredients
Scale
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 green pepper, diced
- 3 sweet potatoes or yams, peeled and diced
- 2 cups spinach, roughly chopped
- 1 14.5 oz can fire roasted tomatoes
- 1 14.5 oz can garbanzo beans, drained and rinsed
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken or vegetable stock
- ½ bunch parsley, finely chopped
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
Instructions
- In a small bowl, mix all of the spices together and set aside.
- Heat a large stock pot over medium heat, add the olive oil, then add the onion, celery, bell pepper, and sweet potatoes. Cook for 5-7 minutes until they begin to soften, stirring occasionally.
- Add the spice mixture and cook for another 3-4 minutes to let the spices roast, adding the garlic for the last minute.
- Stir in the tomatoes, garbanzo beans, and stock. Mix well, cover, and reduce heat to low. Let it simmer for 30 minutes until the sweet potatoes are fork tender.
- Remove several ladles of the soup and blend until smooth, then return to the pot. This will give the soup a creamy texture without using cream.
- Add the parsley and chopped spinach, stirring until the spinach wilts, then serve.
Notes
Feel free to substitute vegetable stock for a vegetarian option.
Add additional vegetables like carrots or zucchini for more variety.
This soup can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg