Smoky Chickpea and Sweet Potato (Printable Version)
Tender sweet potatoes, chickpeas and smoked paprika simmered into a warming, nourishing bowl.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 (14 oz) can diced tomatoes
→ Legumes
07 - 1 (15 oz) can chickpeas, drained and rinsed
→ Liquids
08 - 4 cups vegetable broth
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 2 teaspoons smoked paprika
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon chili powder (optional)
13 - 1 bay leaf
14 - Salt and black pepper, to taste
→ Garnish
15 - Fresh cilantro or parsley, chopped
16 - Lemon wedges
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are soft and the onions become translucent.
02 - Stir in the minced garlic, smoked paprika, ground cumin, chili powder, and a pinch of salt. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add the diced sweet potatoes, drained chickpeas, canned diced tomatoes with their juice, vegetable broth, and the bay leaf. Stir everything together until well combined.
04 - Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes, or until the sweet potatoes are fork-tender.
05 - Remove and discard the bay leaf. Taste the soup and adjust the salt and pepper as needed.
06 - For a creamier consistency, use an immersion blender to partially blend the soup, leaving some chunks for texture.
07 - Ladle the hot soup into bowls. Garnish with fresh chopped cilantro or parsley and a squeeze of lemon juice if desired.
# Expert Advice:
01 -
- It tastes like something you would pay sixteen dollars for at a café but costs barely anything to make at home.
- The smoky paprika does all the heavy lifting so you never once feel like you are eating healthy food out of obligation.
02 -
- Old smoked paprika loses its punch rapidly so if yours smells like dusty nothingness instead of a campfire, buy a fresh jar before making this.
- Partially blending the soup halfway through is what transforms it from a thin vegetable stew into something velvety and luxurious without any cream.
03 -
- A few drops of liquid smoke added at the end will make people think you cooked this over an actual open fire.
- Letting the soup rest off the heat for ten minutes before serving allows the starches from the sweet potato to thicken the broth naturally without any effort from you.