Cozy up with a smooth comforting bowl of creamy sweet potato chickpea soup. It's easy to make and packed with wholesome goodness. Perfect for busy weeknights or prepping ahead, this vegan soup comes together in one pot with simple ingredients like sweet potatoes, chickpeas, and warming spices.
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This hearty plant-based stew is one of those cozy meals I turn to when I want something hearty but simple. It's full of warm spices like moroccan stew, and feel-good flavor-perfect for chilly nights. I love pairing it with a slice of tahini bread or sweet potato cornbread to soak up every last spoonful.
If you're into nourishing soups like this, check out my spiced red lentil soup, black bean stew with sweet potatoes, or cauliflower chickpea curry.
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Why You'll Love This Soup Recipe
- One pot convenience: Fewer dishes, more comfort. Everything simmers together for max flavor and minimal cleanup.
- Hearty and plant-powered: Chickpeas bring the protein, sweet potatoes bring the satisfaction. No meat needed.
- Perfect for prepping ahead: It somehow tastes even better the next day. Make a double batch and freeze some for a cozy dinner on standby.
Recipe Ingredients
You'll need the following ingredients to make sweet potato chickpea and coconut soup:
Ingredient Notes:
- Onion or shallots: Use whatever you have on hand! I love shallots for a mellow flavor, but a yellow onion works just as well.
- Curry powder: This is where the cozy, warming flavor kicks in. It brings depth and that golden glow to the soup.
- Sweet potatoes: The heart of the recipe! Dice them into small cubes so they cook up tender and melt into the broth.
- Chickpeas (garbanzo beans): I use canned chickpeas for ease. They're hearty, satisfying, and make this soup feel like a full meal.
- Vegetable broth or water: Either works depending on what's in your pantry. I lean toward low-sodium broth for a richer flavor, sometimes with a dash of gluten-free soy sauce for extra umami flavor.
- Coconut milk: This adds that dreamy creaminess without dairy. Full-fat is key for the best texture.
- Green peas: Fresh or frozen both work. They add a pop of color and a touch of sweetness.
- Grape or diced tomatoes: You can use fresh or canned here-whichever is easiest. Tomatoes bring brightness and balance to the creamy base.
- Lemon juice: A little squeeze at the end lifts everything up and brings the flavors to life. Don't miss this step!
- Fresh cilantro: I like to sprinkle this on just before serving for a fresh herbal finish. If you're not a fan, skip it or sub in fresh parsley or mint.
See the recipe card below for all ingredients and quantities.
How to Make Hearty Chickpea Curry With Sweet Potatoes
Sauté Aromatics
In a large pot over medium heat, warm the oil and add onions. Cook, stirring until the onions have softened, about 3-5 minutes.
Add Spices
Sprinkle in the curry powder and stir until fragrant, about 30 seconds. Careful not to burn.
Step 3
Add the sweet potatoes, chickpeas, broth and sea salt. Bring to a slow simmer while sweet potatoes soften.
Add coconut milk, peas and tomatoes and cook until soup is heated through.
Splash in some lemon juice, a sprinkle of fresh cilantro and a grind of black pepper.
🌶️ Spice It!
Want a little heat? Add a pinch of crushed red pepper flakes, a dash of cayenne, thin slices of aleppo pepper, or a splash of your favorite hot sauce to turn up the flavor!
Expert Tips
- Add baby spinach or kale just before serving for extra greens.
- Spice it up by stirring in chili flakes or hot sauce.
- Make it heartier with cubed tofu or rotisserie chicken.
Storage Tips
- Let it cool completely, then store in airtight containers in the fridge for up to 4 days.
- Freeze in single-serving portions for easy reheating-thaw overnight, then reheat on the stove or in the microwave.
- Note: If the soup thickens too much after refrigeration, stir in a little extra broth before reheating.
More Chickpea Recipes You'll Love
📖 Recipe
Sweet Potato Chickpea Soup
Equipment
- 1 large pot or Dutch oven
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion (or two medium shallots) chopped
- 2 tablespoons curry powder
- 2 large sweet potatoes peeled and chopped in 1-inch dice
- 1 19-ounce can of chickpeas, drained and rinsed
- 4 cups (940 grams) low-sodium vegetable broth or water
- 1 teaspoon fine sea salt
- 1 14-ounce can full-fat coconut milk
- 2 cups (280 grams) fresh or frozen green peas
- 1 pint (300 grams) grape tomatoes, halved or 15-ounce can of diced tomatoes
- juice of 1 lemon
- handful of fresh cilantro for garnish
Instructions
- In a large pot over medium heat, warm the olive oil then add the onions. Stir until the onions have softened, about 3-5 minutes.2 tablespoons extra virgin olive oil, 1 large onion (or two medium shallots)
- Sprinkle in the curry powder and stir until fragrant, about 30 seconds. Careful not to burn.2 tablespoons curry powder
- Add the sweet potatoes, chickpeas, broth and sea salt. Bring soup to a slow simmer and allow the flavors to blend and the sweet potatoes to soften, stirring occasionally, about 20 minutes.2 large sweet potatoes, 1 19-ounce can of chickpeas, drained and rinsed, 4 cups low-sodium vegetable broth, 1 teaspoon fine sea salt
- Pour in the coconut milk, peas and tomatoes. Continue to cook until soup is heated through, about 5 minutes.1 14-ounce can full-fat coconut milk, 2 cups fresh or frozen green peas, 1 pint grape tomatoes, halved
- Add a splash of lemon juice and garnish with a sprinkle of fresh cilantro.juice of 1 lemon, handful of fresh cilantro for garnish
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Jacqui Wilson says
Just made this recipe for my family again, it seems to be on request every now and again, and it's always surprising how flavorful it is. I like to wilt baby spinach into it but kale works too. Hope you enjoy it as much as my family does!