Few Ingredients FiberFood Kids Friendly Oil Free Pooja / Gathering Protein Rich Quick to Make

Chickpeas and Sweet Potato Soup (Instant Pot)

Easy and Protein Rich Wholesome Meal made just within 30 mins from start to finish. Recipe below has both Instant Pot and Stove Top methods with step wise pics, tips.

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!! 🙂

instant pot chickpeas and sweet potato vegan soup. garbanzo beans potato soup. plant based instant pot chickpeas soup. one pot 20 mins soup.

Table of Contents:

  1. Possible Alterations for the recipe, ‘Chickpeas and Sweet Potato Vegan Soup’:
  2. Other recipes from my blog:
  3. Step Wise Pics Procedure for ‘Chickpeas and Sweet Potato Soup (Instant Pot, Stove Top)’:
  4. Prep Work:
  5. Instant Pot Method Cooking:
  6. Stove Top Method Cooking:
  7. Tips:
  8. Result:
  9. Ingredients, Accessories on ‘AMAZON’ to shop:
  10. 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.

    instant pot chickpeas and sweet potato vegan soup. garbanzo beans potato soup. plant based instant pot chickpeas soup. one pot 20 mins soup.

    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’:

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    instant pot chickpeas and sweet potato vegan soup. garbanzo beans potato soup. plant based instant pot chickpeas soup. one pot 20 mins soup.

    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
    instant pot chickpeas and sweet potato vegan soup. garbanzo beans potato soup. plant based instant pot chickpeas soup. one pot 20 mins soup.

    Step Wise Pics Procedure for ‘Chickpeas and Sweet Potato Soup (Instant Pot, Stove Top)’:

    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:

    frying the onions while making instant pot chickpeas sweet potato soup
    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.
    after adding sweet potatoes and tomatoes for making instant pot soup.
    Now, add the sweet potato cubes, tomato pieces and slit green chillies. Stir everything.
    adding soaked chickpeas for instant pot garbanzo beans plant based soup
    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). Add the ground coriander/ dhaniya powder, garlic powder, basil leaves. Using an electric hand blender, blend ONLY half part of the soup.
    instant pot chickpeas and sweet potato vegan soup. garbanzo beans potato soup. plant based instant pot chickpeas soup. one pot 20 mins 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.

    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:

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Recipe Card & Print:

    Chickpeas and Sweet Potato Vegan Soup (Instant Pot, Stove Top)

    VegCookBook by Praveena
    Easy and Wholesome Protein Rich Meal made just within 30 mins from start to finish. Recipe below has both Stove Top and Instant Pot methods with step wise pics, tips.
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Appetizer, Soup, Starter
    Cuisine English
    Servings 4 people

    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)
    • 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
    • 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

    Please see the MAIN POST for recipe with step wise PICS & TIPS!
    Keyword chickpeas vegan soup instant pot recipe, garbanzo beans soup with sweet potato, instant pot pressure cooker soup recipe with chickpeas

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