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

VegCookBook by Praveena
Vegan Garbanzo Beans Soup, an Easy, 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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Soup, Starter
Cuisine English
Servings 4 people

Equipment

  • 1 Instant Pot or Electric Pressure Cooker (for IP method)
  • 1 Electric Hand Blender/Processor/Blender.
  • 1 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 count Tomatoes (large size)
  • 2 cups Chickpeas / Garbanzo 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 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).
  • 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 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.
  • 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