Sweet Potato and Chickpea Soup

Name: Sweet Potato and Chickpea Soup
Cook time: 30 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 150 g yellow onion small dice; 4 g fine salt divided; 12 g garlic minced; 10 g fresh ginger peeled and grated; 4 g ground cumin; 3 g ground coriander; 2 g smoked paprika; 0.5 g cayenne pepper; 700 g sweet potatoes peeled and cut into 2 cm cubes; 480 g cooked chickpeas drained and rinsed if canned; 1000 ml vegetable broth; 1 count bay leaf; 4 g fine salt divided; 120 ml coconut milk full-fat, well shaken; 20 ml lemon juice freshly squeezed; 10 ml olive oil divided; 1.5 g black pepper freshly ground, divided; 250 ml water as needed for thinning; 20 g scallions thinly sliced; 8 g cilantro chopped; 240 g crusty bread for serving

This soup cooks sweet potatoes until tender, simmers chickpeas with onion, garlic, ginger, cumin, and coriander, then blends the pot smooth with a little coconut milk. Lemon juice at the end keeps the sweetness in check. Serve with bread for a complete main-course bowl.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

20 ml olive oil divided
150 g yellow onion small dice
4 g fine salt divided
12 g garlic minced
10 g fresh ginger peeled and grated
4 g ground cumin
3 g ground coriander
2 g smoked paprika
0.5 g cayenne pepper
700 g sweet potatoes peeled and cut into 2 cm cubes
480 g cooked chickpeas drained and rinsed if canned
1000 ml vegetable broth
1 count bay leaf
4 g fine salt divided
120 ml coconut milk full-fat, well shaken
20 ml lemon juice freshly squeezed
10 ml olive oil divided
1.5 g black pepper freshly ground, divided
250 ml water as needed for thinning
20 g scallions thinly sliced
8 g cilantro chopped
240 g crusty bread for serving

Instructions

Heat 20 ml olive oil in a 5.5 L pot over medium heat. Add the onion and 4 g salt, then cook, stirring, until the onion is softened but not browned. The onion looks translucent and fragrant, 5 to 6 minutes.
Add the garlic, ginger, cumin, coriander, smoked paprika, and cayenne if using. Cook briefly, stirring, until the spices smell toasted. The mixture is aromatic and the garlic no longer smells raw, about 30 seconds.
Add the sweet potatoes, chickpeas, vegetable broth, bay leaf, and remaining 4 g salt. Bring to a boil, then reduce to a steady simmer and cook until the sweet potatoes are very tender. A knife slides through the sweet potato cubes with no resistance, 18 to 20 minutes.
Remove the bay leaf. Blend the soup until smooth with an immersion blender, or carefully blend in batches in a countertop blender. Add coconut milk, lemon juice, remaining 10 ml olive oil, and black pepper. Thin with up to 250 ml water if needed for a spoonable consistency, then rewarm gently without boiling. The soup is smooth, creamy, and pourable, with no harsh raw spice edge.
Ladle into bowls and top with scallions and cilantro if using. Serve immediately with crusty bread. Each bowl is hot and evenly garnished, with bread on the side.