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Creamy Coconut Chickpea and Sweet Potato Soup Recipe

Creamy Coconut Chickpea and Sweet Potato Soup recipe


This is a warm, creamy soup with chickpeas and sweet potatoes. It's cooked in coconut milk and has a hint of lime. It's perfect for a cozy meal and is full of good veggies like spinach and tomatoes.


1 tablespoon extra virgin olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 large sweet potato, peeled and cubed
1 (15 oz) can chickpeas, drained and rinsed
1 (13.5 oz) can coconut milk
32 fl oz vegetable broth
2 cups baby spinach
1 cup cherry tomatoes, halved
1 lime, juiced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt and black pepper to taste


Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and grated ginger to the pot. Cook for 3-4 minutes until the onions are translucent.
Stir in the ground cumin, coriander, and cayenne pepper, and cook for another minute until fragrant.
Add the cubed sweet potato and chickpeas to the pot, stirring to coat with the spices.
Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
Let the soup cook for about 15 minutes, or until the sweet potatoes are tender.
Add the baby spinach and cherry tomatoes to the pot, and cook for an additional 3-4 minutes until the spinach is wilted.
Remove the pot from heat and stir in the lime juice. Season with salt and black pepper to taste.
Serve the soup hot, with a lime wedge on the side if desired.

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