Spicy Sweet Potato & Chickpea Soup Recipe

Spicy Sweet Potato & Chickpea Soup Recipe
Spicy Sweet Potato & Chickpea Soup Recipe photo by Taste of Home
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Spicy Sweet Potato & Chickpea Soup Recipe

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I love hearty, healthy entree soups, and a bowl of this Southwestern sweet potato-chickpea soup really satisfies. I add a can of chickpeas for protein, making a big bowlful ideal for an easy dinner. This soup reheats and even freezes beautifully, so I often make a double batch! —Jennifer Fisher, Austin, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 teaspoons ground ancho chili pepper
  • 1/2 teaspoon ground cumin
  • 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 4 cups chicken stock
  • 1/4 cup water
  • 6 bacon strips, cooked and crumbled
  • 2 green onions, sliced
  • Shaved Parmesan cheese, optional

Directions

In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes.
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.
Yield: 4 servings.
Originally published as Spicy Sweet Potato & Chickpea Soup in Healthy Cooking Annual Recipes Annual 2017, p35

Nutritional Facts

1-1/2 cups: 334 calories, 9g fat (2g saturated fat), 12mg cholesterol, 880mg sodium, 48g carbohydrate (16g sugars, 8g fiber), 15g protein.

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 teaspoons ground ancho chili pepper
  • 1/2 teaspoon ground cumin
  • 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 4 cups chicken stock
  • 1/4 cup water
  • 6 bacon strips, cooked and crumbled
  • 2 green onions, sliced
  • Shaved Parmesan cheese, optional
  1. In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes.
  2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.
    Yield: 4 servings.
Originally published as Spicy Sweet Potato & Chickpea Soup in Healthy Cooking Annual Recipes Annual 2017, p35

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