Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:20 mins Cuisine: Indian
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The autumn season has started showing its traces of tree leaves changing their colours, and falling leaves. Such a natural beauty everywhere! My son loves to play on those dry leaves. 🙂 🙂
I made this, Chickpeas and Sweet Potato soup few days back, for our weekend dinner. We all really liked this subtle curry flavoured Indian style soup.
I intended this recipe to be plant based, hence I didn’t add any cream/dairy. Even then it turned out exactly how creamy I wanted it to be. So, better not late, give a go with my recipe!! 🙂
Table of Contents:
- Possible Alterations for the recipe, ‘Chickpeas and Sweet Potato Vegan Soup’:
- Other recipes from my blog:
- Step Wise Pics Procedure for ‘Chickpeas and Sweet Potato Soup (Instant Pot, Stove Top)’:
- Prep Work:
- Instant Pot Method Cooking:
- Stove Top Method Cooking:
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to shop:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Chickpeas and Sweet Potato Vegan Soup’:
Using Canned / Tinned Chickpeas: In this case, the time for Instant Pot method would be just 3 mins. And for stove top add the chickpeas only at the end before switching the stove off.
Alternative for fresh tomato: Canned Tomato puree (or) canned chopped tomatoes can be easily used.
Other spices to add: I would like to add Ground Cumin Powder (2 teaspoons), Garam Masala Powder (1 tablespoon) and Amchur Powder / Dry Mango Powder (1 teaspoon).
Adding different herbs: You might add any of these>> Celery sticks (3), Dry Herbs Mix (1 teaspoon), Parsley, Kale.
Using other beans: Yes, other beans like black eyed beans, red kidney beans, white beans, black beans, can be used in the same recipe. Just follow the below recipe as it is.
To make the soup creamy: Just before switching off, add (½ cup) any one of these to make the soup creamy>>> heavy cream, evaporated milk, half & half, whipping cream, milk.
Replacement for sweet potatoes: Can be replaced with same quantity of other vegetables like potatoes, carrots, white radish, turnips, red radish.
Whole Foods Plant Based options: Simply eliminate the little oil used. Instead you might use veg broth.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Other Drink recipes here⇒ Drink / Beverage
Other soup recipes collection⇒ Salads & Soups Recipes Collection
Instant Pot recipes collection⇒ Electric Pressure Cooker / Instant Pot Recipes
Related Posts with ‘CHICKPEAS’:
- Spinach & Chickpeas Pulao Rice (South Indian style)
- Chana Papdi Chaat with Doritos
- Chana Masala / Vegan Chickpea Stew (Instant Pot, Stove top)
- Chickpea Fritters / Chana Pakoda (Air Fryer, Stove top)
- Thalimpu Senagalu / Chana Tadka / Seasoned Chickpeas
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Ingredients:
- Onions – 1 heaped cup
- Green Pepper – 1½ cups
- Sweet Potato – cubed- 2 heaped cups
- Chickpeas – soaked – 2 cups
- Green Chillies – 3
- Basil Leaves – 10
- Salt -as per taste
- Fresh Coriander (Cilantro) Leaves – ¼ cup
- Olive Oil – 3 tablespoons
- Garlic powder – 1 teaspoon
- Crushed Black pepper – 1½ teaspoon
- Ground Coriander / Dhaniya Powder – 1 tablespoon
- Water / Vegetable Broth / Veg Stock – 4 cups
Special Ingredients:
- Crushed Black pepper
- Ground Coriander / Dhaniya Powder
Step Wise Pics Procedure for ‘Chickpeas and Sweet Potato Soup (Instant Pot, Stove Top)’:
Prep Work:
Instant Pot Method Cooking:
Stove Top Method Cooking:
- At first get the soaked chickpeas boiled in a sauce pan, covered with water.
- Cook them for about 15 – 20 mins.
- Drain the water before use.
- And then follow the same recipe just as above except for pressure cooking.
- After adding the sweet potato cubes and boiled chickpeas, cook the soup along with all other ingredients, for about 15 mins under medium flame.
Tips:
- Adjust the salt & spice as per your taste.
- I have tried the same recipe using vegetable stock (broth) and even with plain water. It turned out good in both the attempts.
- You might add any cheese of your choice / nutritional yeast just before serving the soup.
- Storage: This soup can be stored in fridge for up to 1 week when transferred into air tight containers.
- At room temperature it stays good for 1 to 2 days.
- You can reheat the soup before serving.
Result:
- The soup was very mild in spice, subtle in flavours from the spice powders which we used.
- Taste was very creamy in texture.
- With the nutty chickpeas in every spoonful and the sweetness from the sweet potatoes, the soup was fully a wholesome tummy filler.
- I served the soup with fresh baguette (store bought). The combo was simple superb!!!
Ingredients, Accessories on ‘AMAZON’ to shop:
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Recipe Card & Print:
Chickpeas and Sweet Potato Vegan Soup (Instant Pot, Stove Top)
Equipment
- Instant Pot or Electric Pressure Cooker (for IP method)
- Electric Hand Blender/Processor/Blender.
- Sauce Pan / Vessel (for stove-top method)
Ingredients
- 1 cup Onions (heaped cup)
- 1½ cups Green Pepper / Green Capsicum
- 2 cups Sweet Potato (cubed pieces) (heaped cups)
- 2 cups Chickpeas / Garbamzo Beans (soaked / canned)
- 3 count Green Chillies
- 10 count Basil Leaves
- as per taste Salt
- ¼ cup Fresh Coriander (Cilantro) Leaves
- 3 tablespoons Olive Oil
- 1 teaspoon Garlic powder
- 1½ teaspoon Crushed Black pepper
- 1 tablespoon Ground Coriander / Dhaniya Powder
- 4 cups Water / Vegetable Broth
Instructions
PREP WORK:
- Gather all the ingredients at one place. Chop the onions, sweet potatoes, peppers, tomatoes into cubes. Slit the green chillies length wise.
INSTANT POT METHOD COOKING:
- Switch ON the Gadget, set the MODE to SAUTE, time to 5 MINS. Add the oil, chopped onions and bell pepper cubes. Stir fry until the onions soften. let the Instant Pot beep when timer goes off.
- Now, add the sweet potato cubes, tomato pieces and slit green chillies. Stir everything.
- Add the chickpeas (garbanzo beans), crushed black pepper and salt.Pour in the vegetable broth / or else plain water. Stir in everything. Place the coriander leaves on top.
- Close the IP lid, turn the VALVE to SEALING, set the MODE to PRESSURE COOK, pressure level to HIGH, TIME to 6 mins. Or else select MODE to SOUP / BEAN, time is AUTO set by the gadget.
- When the timer is OFF, the IP beeps. Then switch the gadget OFF. Wait for NPR (natural pressure release).
- Later, add the ground coriander/ dhaniya powder, garlic powder, basil leaves. Using an electric hand blender, blend ONLY half part of the soup.
- Give a mix before serving and transfer the soup into serving bowls. Garnish with lemon wedge, few coriander leaves. Done!!
STOVE TOP METHOD COOKING:
- At first get the soaked chickpeas boiled in a sauce pan, covered with water. Cook them for about 15 – 20 mins.Drain the water before use.
- And then follow the same recipe just as above except for pressure cooking.
- After adding the sweet potato cubes and boiled chickpeas, cook the soup along with all other ingredients, for about 15 mins under medium flame.
- Switch the flame off when the sweet potatoes are fork tender.Now, using an electric hand blender, blend ONLY half part of the soup.
- Give a mix before serving and transfer the soup into serving bowls. Garnish with lemon wedge, few coriander leaves. Done!!
Notes
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This is delicious. I added fresh garlic with the onion step and also added cayenne pepper along with the ground coriander and garlic powder. Delicious-i blended the whole soup but that was because I used black chickpeas which are a bit grittier.
Hi Jojo, Nice to hear your good feedback about the recipe. Yes, black chickpeas are a bit to the harder side. Thank you for trying and letting me know. 🙂