Curried Chickpea and Sweet Potato Soup
Equipment
- Slow Cooker
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Fresh cilantro, chopped, for serving
- Lime wedges, for serving
Instructions
- Place the sweet potato cubes, chickpeas, diced onion, and minced garlic in the slow cooker.
- Sprinkle the curry powder, cumin, and salt over the vegetables and stir to coat everything evenly.
- Pour in the vegetable broth and coconut milk, then stir once more to combine.
- Cover and cook on low for 7 to 8 hours, until the sweet potatoes are soft enough to mash easily with a fork.
- Stir the soup well to break up some of the sweet potatoes and thicken the broth.
- Ladle into bowls and top with chopped cilantro. Serve lime wedges on the side.
Notes
If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. Leftovers keep in the refrigerator for up to four days and taste even better the next day once the flavors settle. For a milder version, start with one tablespoon of curry powder and add more at the end if needed.
Course: Soup
Cuisine: Indian
Equipment: Slow Cooker
Cuisine: Indian
Equipment: Slow Cooker