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Curried Sweet Potato and Chickpea Soup
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Wooden Spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 4 cups low-sodium vegetable broth
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 2 cups fresh spinach
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion turns soft.
  • Stir in the sweet potato cubes, curry powder, and cumin. Cook for 1 minute to coat the vegetables with the spices.
  • Pour in the low-sodium vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes until the sweet potatoes are tender.
  • Add the rinsed chickpeas and continue to simmer for 5 more minutes.
  • Stir in the fresh spinach and cook for 1 to 2 minutes until it wilts.
  • Ladle the soup into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

For a thicker texture, mash a few sweet potato pieces against the side of the pot before adding the spinach. Leftovers keep well in the refrigerator for up to four days and reheat easily on the stove with a splash of broth if needed. Skip the spinach if you prefer a simpler version, or add it only at the end to keep its bright color.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon