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Creamy Coconut Chickpea and Sweet Potato Soup Recipe

Creamy Coconut Chickpea and Sweet Potato Soup recipe

Stashcook

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.

Ingredients

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

Method

1
Heat the olive oil in a large pot over medium heat.
2
Add the diced onion, minced garlic, and grated ginger to the pot. Cook for 3-4 minutes until the onions are translucent.
3
Stir in the ground cumin, coriander, and cayenne pepper, and cook for another minute until fragrant.
4
Add the cubed sweet potato and chickpeas to the pot, stirring to coat with the spices.
5
Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
6
Let the soup cook for about 15 minutes, or until the sweet potatoes are tender.
7
Add the baby spinach and cherry tomatoes to the pot, and cook for an additional 3-4 minutes until the spinach is wilted.
8
Remove the pot from heat and stir in the lime juice. Season with salt and black pepper to taste.
9
Serve the soup hot, with a lime wedge on the side if desired.

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