Spicy Sweet Potato & Chickpea Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until onion is translucent.
• STEP 2.Add diced sweet potatoes, drained and rinsed chickpeas, vegetable broth, chili powder, cayenne pepper, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
• STEP 3.Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches and be careful not to overfill the blender.
• STEP 4.Return the blended soup to the pot and heat over low heat until warmed through. Adjust seasoning if needed.
• STEP 5.Serve the soup hot, garnished with your favorite toppings such as sour cream, cilantro, or avocado.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Cooking Tips

• For a milder version, reduce the amount of chili powder and cayenne pepper.
• If you prefer a chunkier soup, you can mash some of the sweet potatoes and chickpeas with a fork instead of blending the entire soup.
• Feel free to add other vegetables such as carrots or spinach to the soup for added nutrition and flavor.

Storage and Serving

• Serve the Spicy Sweet Potato & Chickpea Soup as a main dish with crusty bread or a side salad.
• Garnish the soup with your favorite toppings such as sour cream, cilantro, or avocado for added flavor.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.