Cosy chickpea and sweet potato soup with lime, ginger and herbs-one-pot, hearty, vegan and weeknight-easy.
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If you're after a comforting bowl of soup that's bright as well as hearty, this chickpea and sweet potato soup delivers. It's fragrant with fresh ginger and garlic, loaded with chunky veg, and finished with lime and parsley for a fresh lift. Everything happens in one large pot on the stove top, and dinner's ready in about 35-40 minutes.
Ingredients
Everything comes from a regular grocery store: tins of hearty chickpeas, sweet potatoes, carrots, celery, bell pepper, crushed tomatoes, pantry spices and vegetable broth. Sweet potatoes bring vibrant colors and vitamin A; chickpeas add fibre and plant protein; olive oil and fresh herbs round it out. The squeeze of lime juice (or lemon) brightens the whole pot. If you love creamier sweet soups, swirl in a little coconut milk at the end (see variations).
You will need...
- extra virgin olive oil
- sweet potato
- yellow onion
- celery stalks
- carrots
- red bell pepper
- salt
- garlic cloves
- fresh ginger
- tinned chickpeas
- dried coriander
- cumin
- turmeric
- red pepper flakes
- tinned chopped tomatoes
- vegetable stock
- lime juice
- chopped fresh parsley
For exact quantities see the recipe card below.
📖 Recipe
Easy Vegan Chickpea and Sweet Potato Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Cosy chickpea and sweet potato soup with lime, ginger and herbs-one-pot, hearty, vegan and weeknight-easy.
Ingredients
Extra virgin olive oil
1 small sweet potato, peeled and cut into small cubes
1 large yellow onion, chopped
2 celery stalks, chopped
2 carrots, peeled and cut into rounds
1 red bell pepper, cored and chopped
salt
3 garlic cloves, minced
1 tablespoon grated fresh ginger,
2 x 400g cans of tinned chickpeas, drained and rinsed
1 teaspoon dried coriander
1 teaspoon cumin
¾ teaspoon turmeric
Dash red pepper flakes,
1 400g can tinned chopped tomatoes
1.5 litres vegetable stock
juice of 1 lime
30g fresh parsley, chopped
Instructions
In a large saucepan, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.
Add the sweet potatoes, onions, celery, carrots, and bell peppers. Season with salt.
Cook, tossing regularly, for 7 minutes or until the sweet potatoes have softened.
Add the garlic, ginger, chickpeas, and spices. Cook for another 5 minutes, tossing regularly.
Add the tinned tomatoes and vegetable stock. Bring to a boil for 5 minutes, then reduce the heat to medium-low.
Cover the pot part-way and cook over medium-low heat for 25 minutes or until the flavors meld.
Turn the heat off. Add the lime juice and fresh parsley.
Equipment
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Texture tip: Pulse a few times with an immersion blender for great textures-brothy but slightly thickened-or leave it chunky for that rustic, hearty soup feel.
Instructions
Sauté the veg (7 min): Warm the olive oil over medium-high heat in a large pot. Add sweet potatoes, onion, celery, carrots and bell pepper. Season with salt and cook, tossing regularly, until the sweet potato starts to soften.
Add aromatics & spices (4-5 min): Stir in garlic, fresh ginger, chickpeas and the spices. Cook 1-2 minutes more over medium heat until fragrant.
Simmer (25-30 min): Pour in tinned tomatoes and vegetable stock. Bring to a boil for 5 minutes, then reduce to medium-low heat, cover part-way and simmer until the flavours meld and the veg are tender.
Finish (1-2 min): Turn off the heat. Stir through the lime juice and parsley. Taste and adjust salt or heat (more chilli flakes) to your liking.
Serving suggestions
- Ladle into bowls and top with crispy chickpeas, extra fresh herbs and lemon slices.
- Add a scoop of cooked whole grains (quinoa, brown rice, farro) to each bowl of soup.
- Serve with crusty bread for dunking or a simple green salad for crunch.
- Lovely hot meal prep: it tastes even better the next day.
Variations & substitutions
- Creamy twist: Stir in ½-1 cup coconut milk in the last couple of minutes.
- Spice route: Swap the coriander/cumin/turmeric for 1-2 teaspoon curry powder or 1 tablespoon Thai red curry paste. A pinch of Aleppo pepper is lovely; garam masala at the end adds warmth.
- Tomato depth: Add 1 tablespoon tomato paste with the spices.
- Herbs: Parsley is classic; fresh cilantro gives a brighter finish.
- Heat: Use chilli peppers or more red pepper flakes/cayenne pepper to taste.
- Chickpeas: Use 240 g cooked dried chickpeas (about ¾ cup dried before cooking).
- No lime? A splash of apple cider vinegar balances the richness.
- Oil-free: Sauté the veg in a splash of vegetable stock instead of oil.
- Blended vs chunky: Fully blend for a silky sweet potato soup, or only partially blend for great textures with hearty chickpeas.
Instant Pot & slow cooker methods
- Instant Pot: Use Sauté to soften onion, celery, carrots, pepper and sweet potato in a little olive oil (3-4 min). Stir in garlic, ginger and spices (1 min). Add chickpeas, tomatoes and 5 cups broth. Pressure cook 5 minutes, natural release 10 minutes. Stir in lime juice and parsley; adjust seasoning.
- Slow cooker: Add all ingredients except lime and parsley to the slow cooker (pre-sauté onion/garlic/ginger if you can). Cook 6-8 hours on Low or 4-5 hours on High until veg are tender. Finish with lime juice and parsley.
Storage & meal prep
Cool completely, then store in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months. Reheat gently over medium-low heat, adding a splash of broth or water if needed.
FAQ's
Can I make this chickpea and sweet potato soup without tomatoes?
Yes. Replace tinned tomatoes with more vegetable stock and add ½-1 cup coconut milk for body.
What if I only have curry powder?
Use 1-2 teaspoon curry powder instead of the listed spices.
Can I use dried chickpeas?
Absolutely. Soak ¾ cup dried chickpeas overnight, cook until tender, then use 240 g cooked.
How spicy is it?
Mild as written. Add cayenne pepper or chilli flakes to taste.
Can I blend it smooth?
Yes-use a stick blender/immersion blender until silky.
How long does it keep?
Up to 4 days chilled in an airtight container; it also freezes well for 3 months.
Can I add greens?
Stir in chopped kale or spinach for the last couple of minutes.
Is it gluten-free?
Yes, as written-just serve with GF bread if needed.
This is the kind of delicious soup you'll make on repeat when the weather turns or you want something nourishing without fuss. Bookmark it, leave a star rating, and tell me how you served your chickpea and sweet potato soup-over grains, with crusty bread, or topped with crispy chickpeas? And if you love trying new recipes, subscribe for more cosy bowl-fuls.
If you liked this Easy Vegan Chickpea and Sweet Potato Soup Recipe, you might also like these other vegan soup recipes...
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Spicy Butternut Squash and Sweet Potato Soup Recipe
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Easy Moroccan Spiced Vegan Chickpea Soup Recipe
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Thai Coconut Curry Vegetable Soup With Green Bananas
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Vegan Butternut Squash and Wild Rice Soup Recipe
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