This sweet potato and chickpea soup is packed with simple nutritious ingredients and loaded with warming spices. It's easy to make and naturally vegan and gluten-free. Serve on its own or with a side of rice.
2large sweet potatoes, peeled and chopped in 1-inch dice (about 400 grams)
119-ouncecan of chickpeas, drained and rinsed
4cups(1 litre) filtered water or vegetable broth
1teaspoonfine sea salt
114-ouncecan coconut milk, full fat
2cups(280 grams) fresh or frozen green peas
1pint(300 grams) of 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 high heat, splash in the olive oil and add the onions. Cook, stirring until the onions have softened, about 3-5 minutes.
Sprinkle in the curry powder and stir until fragrant, about 30 seconds. Careful not to burn.
Add the sweet potatoes, chickpeas, filtered water 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.
Pour in the coconut milk, peas and tomatoes. Continue to cook until soup is heated through, about 5 minutes.
Add a splash of lemon juice and garnish with a sprinkle of fresh cilantro.
Notes
Store in an airtight container, preferably glass, in the fridge for up to 4 days. Freeze for up to 3 months.More heat? Add a ¼ teaspoon of cayenne pepper with the curry powder. Or add crushed red chili flakes, fresh chili or jalapeño slices to finished dish.Add extra herbs or spinach at end of cooking so they wilt but don't completely break down.