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This creamy soup combines a few of my all time favorite ingredients…chickpeas and sweet potatoes. For a quick, healthy and satisfying soup whiz this up in your blender or food processor. Top with some chicken, tofu or tempeh and you have a full meal.

My last post was Crispy Crunchy Roasted Chickpeas. I have been munching them constantly. I made soooooo many chickpeas, because of my Big Batch obsession. Thankfully I left a few cups cooked but not roasted. The goal was to make some hummus. Then three sweet potatoes on our kitchen counter caught my eye. They needed me & I needed them. The chickpeas needed them too. A union was made and it was oh so perfect.

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Sweet Potato Chickpea Soup

Makes about ten 8 ounce servings. This recipe can easily be halved, doubled or tripled using the equivalent ratios.

• Source Organic ingredients when available.
• Shop for ingredients at the MarlaMeridith.com Amazon Store
• As always, use your own taste buds to determine how you want to season your Sweet Potato Chickpea Soup.
• Prepare a large pot of your Sweet Potato Chickpea Soup. Make a Big Batch so it’s grab and go and at the ready. Leftovers can be portioned out and frozen. Homemade Fast Food, there when you need it!!
• You can vary up your spices to accommodate what you have in your spice rack. This soup can be seasoned so many ways.

INGREDIENTS

• 3 medium to large Garnet Yams (red skinned-orange fleshed yams), cleaned & roughly cubed. I keep the skin on for added nutrients.
• 3 cups cooked Chickpeas
• 2 tbs Butter or Ghee (use Olive Oil if you want to make it vegan)
• 1 chopped Shallot or small Onion
• a few Garlic Cloves
• pinch of ground Ginger or about 1 inch fresh chopped Ginger
• pinch of crushed Red Pepper
• pinch of Curry Powder
• pinch of dried Cilantro
• pinch of Cardamom
• pinch of Black Pepper
• 32 oz low sodium Vegetable or Chicken Broth
• Sea Salt to taste
• Some hot water to thin out soup to desired thickness

Optional

Add a dollop to each bowl or stir in the following to make your soup more hearty

• Sour Cream
• Thick Greek Yogurt
• Créme Fraîche
• plain Soy Yogurt

METHOD

Heat ghee & spices over medium heat until fragrant in a large soup pot. (My 3 quart Le Creuset is perfect for this soup.) Add shallot & garlic, sautée over medium high heat until softened. Add cooked chickpeas & sweet potato, heat for a few minutes. Add broth, bring soup to a boil. Turn down to simmer & cover. Cook until sweet potatoes are soft, about 45 minutes. Purée in batches in food processor or blender adding water to thin out as needed. Add salt and adjust spices to taste.

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Variations

• Spice up your soup with your favorite hot sauce.
• Top with your favorite pico de gallo or salsa.
• Top with shaved Parmesan, Romano, crumbled goat cheese, chevre, blue cheese, gorgonzola, shredded cheddar, etc.
• Top with a dollop of light sour cream, non fat Greek yogurt, soy cream or ricotta.
• Top with a small handful of chopped or sliced toasted almonds, walnuts, pecans etc.
• Toss in a portion of your favorite lean protein. I used a link of my favorite Chicken Andouille Sausage from Trader Joe’s. Cubed chicken breast or ham would go nice with this soup too.
• This soup is great for chilly weather or warmer months. You could use nutmeg, cinnamon & cardamom for Fall/Winter and Mexican seasonings for Spring/Summer.

MarlaMeridith.com Recipes with:

Sweet Potatoes

• Baked Sweet Potato Fries {with Herbed Olive Oil}
• Sweet Potato Chocolate Chip Cookies
• Sweet Potato Sheperds Pie

Chickpeas

• Crispy*Crunchy*Roasted Chickpeas
• Quick & Steamy Veggie Soup