Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine: Indian

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Table of Contents⇓    RecipeCard⇓

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:

Click to Expand / Collapse

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 Chickpeas Sweet Potato Soup:
6. Stove Top Method Vegan Chickpeas Sweet Potato Soup:
7. Tips & Storage:
8. Result:
9. Recipe Card & Print:

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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. 

Drink recipes collection⇒ Drink / Beverage

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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Ingredients:

• Onions – 1 heaped cup
• Green Pepper – 1½ cups
• Sweet Potato – cubed- 2 heaped cups
• Tomatoes – 2 (large size)
• Chickpeas / Garbanzo Beans – 2 cups (soaked/canned)
• 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:

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 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.

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, 1) set the MODE to PRESSURE COOK, pressure level to HIGH, TIME to 6 mins.

Or else 2) select MODE to SOUP/BEAN, time is AUTO set by the gadget.

In case of canned chickpeas, use the same settings as above in 1), but just the time to 3 mins.

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.

Give a mix before serving and transfer the soup into serving bowls. Garnish with lemon wedge, few coriander leaves. Done!!

Stove Top Method Vegan Chickpeas Sweet Potato Soup:

• 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 & Storage:

• 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.
• Using Canned Chickpeas: For Instant Pot, use the same settings as mentioned above, but just the time to 3 mins.
• 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!!! 

Recipe Card & Print:

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