Spicy Sweet Potato & Chickpea Soup

Name: Spicy Sweet Potato & Chickpea Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings.
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 or garbanzo beans, 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

I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. —Jennifer Fisher, Austin, Texas

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 or garbanzo beans, 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.

Nutrition Facts

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

Originally published as Southwestern Sweet Potato & Chickpea Soup in Healthy Cooking Annual Recipes 2017

Reviews

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Erik

Jan 5, 2018

The spicy flavor is subtle and pairs perfectly with the sweet potatoes. I tried it using the shaved parmesan and crumbled bacon, and it was a near perfect soup. Surprisingly filling, too!