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    You are here: Home » Vegan Recipes

    Published: Jan 10, 2010 · Modified: Feb 19, 2019 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Italian Chickpea Soup

    sweet potato soup with lentils
    Jump to Recipe Print Recipe
    A simple and fresh vegetarian soup, full of sweet potatoes, chickpeas and fresh herbs
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 4 servings
    Calories: 278kcal
    Vegan, Vegetarian, WFPB (Whole Food, Plant Based)
    Soup

    A simple and quick chickpea soup with sweet potatoes and Italian herbs. This soup is healthy, plant-based and ready in about 30 minutes. You family will love it.

    Need more filling ahd warming chickpea recipes your family will love - try this easy Chickpea Cacciatore for the slow cooker or this Sundried Tomato and Chickpea Soup!

    sweet potato and chickpea soup with Italian herbs

    I found this in last month's Vegetarian Times. I love love this mag. Thank's Megs for the subscription.....

    Ingredients needed for chickpea soup with sweet potatoes

    • 4 cups low sodium veg broth (you can also use a vegetable bouillon cube or powder to make 4 cups of liquid.
    • 1 medium onion or leek.
    • 3 cloves of garlic, minced
    • Dried herbs: bay leaf, dried thyme, dried oregano and a hearty pinch of cayenne pepper.
    • 4 cups of cooked chickpeas, see this post for how to cook chickpeas in your slowcooker. Or you will need about 2, 19oz cans, rinsed and drained
    • 2 large sweet potatoes, peeled and chopped into cubes
    • 1 stalk of celery, finely diced (½ cup)
    • Dijon mustard - this adds a wonderful tang and flavour. Don't skipp it. 
    • Lots of fresh parsley - this brightens the final dish.

    Step by Step directions for making simple chickpea soup with sweet potatoes

    Start by saute-ing the leeks (or onion), celery and garlic in a bit of olive oil, added dried herbs and spices and saute for a few more minutes, then added chickpeas, sweet potatoes, mustard, stock and 3 cups of water.

    Bring to a boil, then reduce to a simmer until vegetables are very soft. This will take 15-20 minutes depending on the how big you cut the sweet potatoes. 

    Mash some of the veggies - using a potato masher, mash the veggies. The chickpeas will remain mostly whole. But it's okay if you mash some of them too. This adds texture and thickens ths soup. 

    Serve - season with salt and pepper to taste and stir in lots of fresh parsley.

     

    sweet potato soup with lentils
    Average rating: 5 stars

    Italian Chickpea Soup

    A simple and fresh vegetarian soup, full of sweet potatoes, chickpeas and fresh herbs
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 4 servings
    Calories: 278kcal

    Ingredients

    • 4 cups low sodium veg broth
    • 1 medium onion I used one leek - while parts, chopped
    • 3 cloves of garlic minced
    • 1 small bay leaf
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • ¼ teaspoon cayenne pepper
    • 4 cups about 2 15-oz cans of chickpeas, rinsed and drained
    • 2 large sweet potatoes peeled and chopped into cubes
    • 1 stalk of celery finely diced (½ cup)
    • 1 tablespoon of Dijon mustard
    • ⅓ cup chopped fresh parsley which we just happen to have rescued from the frost and keep in a pot in our kitchen

    Instructions

    • Saute leeks, celery and garlic in a bit of olive oil, added herbs and spices and saute for a few more minutes, then added chickpeas, sweet potatoes, mustard, stock and 3 cups of water.
    • Bring to a boil, then reduce to a simmer until vegetables are very soft.
    • Using a potato masher, puree the soup (at least the vegetables). The chickpeas will remain mostly whole.
    • Season with salt and pepper to taste and fresh parsley.

    Notes

    Leftover soup keeps well in a covered container and refrigerated for 4-5 days.
    This recipe is slightly adapted from Vegetarian Times magazine.
    Calories: 278kcal (14%) Carbohydrates: 52g (17%) Protein: 12g (24%) Fat: 4g (6%) Saturated Fat: 1g (6%) Sodium: 566mg (25%) Potassium: 712mg (20%) Fiber: 13g (54%) Sugar: 7g (8%) Vitamin A: 16555IU (331%) Vitamin C: 13mg (16%) Calcium: 124mg (12%) Iron: 4mg (22%)
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    1. infinebalance says

      February 14, 2010 at 8:23 pm

      This is one of the best sweet potato soups I have made. Worth a try if you like chickpeas and sweet potatoes

      Reply

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    Trish Cowper

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