Name: Chickpea and Sweet Potato Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 1 medium leek, trimmed and thinly sliced (whites and light green parts only); 2 garlic cloves, chopped; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon turmeric; ½ teaspoon ground cinnamon; ¼ teaspoon ground white pepper; 2 tablespoons tomato paste; 1 medium yellow bell pepper, deseeded and chopped; 2 medium carrots, peeled and diced; 2 cups diced sweet potatoes; 1 cup split red lentils; 1 (15-ounce) can chickpeas, rinsed and drained; 1 (28-ounce) can diced tomatoes; 4 cups vegetable stock; ½ teaspoon kosher salt; 1 teaspoon orange zest; ½ cup chopped cilantro, divided; Naan bread, warmed, for serving (optional)

Description

This hearty chickpea and sweet potato soup is packed with flavorful spices and nutritious ingredients, perfect for a comforting meal.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 medium leek, trimmed and thinly sliced (whites and light green parts only)
2 garlic cloves, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon ground white pepper
2 tablespoons tomato paste
1 medium yellow bell pepper, deseeded and chopped
2 medium carrots, peeled and diced
2 cups diced sweet potatoes
1 cup split red lentils
1 (15-ounce) can chickpeas, rinsed and drained
1 (28-ounce) can diced tomatoes
4 cups vegetable stock
½ teaspoon kosher salt
1 teaspoon orange zest
½ cup chopped cilantro, divided
Naan bread, warmed, for serving (optional)

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Instructions

Heat a large heavy-bottomed pot over medium heat, add the olive oil and heat through.
Add the onions, leeks, and garlic and sauté until the onion is soft and translucent, about 6 minutes.
Add the coriander, cumin, paprika, turmeric, cinnamon, and white pepper, stirring to combine. Let cook, stirring frequently, until fragrant, about 2 minutes. Add the tomato paste and stir to combine.
Add the bell pepper, carrots, sweet potatoes, lentils, chickpeas, tomatoes, vegetable stock, and 2 cups of water to the pot, stirring to combine.
Bring the mixture to a boil then reduce the heat to medium-low and let simmer about 1 hour and 30 minutes, until the lentils are cooked through and the sweet potatoes are tender. Add additional water ½ cup of water at a time if the soup becomes dry.
Remove the pot from heat and season with kosher salt. Stir in the orange zest and half the cilantro.
Ladle the soup into warmed soup bowls. Top with the remaining cilantro and serve with warmed naan bread on the side.

Notes

This soup can be stored in the refrigerator for up to 5 days.
It can also be frozen for up to 3 months. Reheat in a pot over low heat, adding a little water if necessary.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: soup
Method: stovetop
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 5 grams
Sodium: 500 mg
Fat: 10 grams
Saturated Fat: 1.5 grams
Unsaturated Fat: 7 grams
Trans Fat: 0 grams
Carbohydrates: 45 grams
Fiber: 12 grams
Protein: 15 grams
Cholesterol: 0 mg