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.
