Sweet Potato and Chickpea Soup


Because maturity is overrated.

I am a big fan of menu planning. I plan my shopping list on a way-too-complicated-for-what-it-is Google Sheets doc that is shared with hubby, and update it as necessary throughout the week, then follow it like it’s the Bible as I weave through the shopping aisles. If it’s not on the list, it isn’t very likely to get in the trolley. However, despite the fact that I didn’t even need a sweet potato when I went grocery shopping over the weekend, I essentially possess the sense of humour of a 12 year old boy, and I simply wasn’t leaving the store without the glorious specimen in the photo.

So of course, then I had to consider what I should do with it.

When in doubt, I always turn to soup. It’s cheap, delicious, healthy and easy. And only 201 calories per serve. All the good things. Soup is my favourite part if Winter, hands down.

After hubby and I giggled sufficiently at this glorious vegetable, I got to work. And hey, the husband and I have been married long enough that chopping it felt strangely cathartic.

Serves 6

400g can chickpeas, drained

2-3 second spray oil

1 medium brown onion

2 cloves garlic

2tsp minced ginger

1tsp dried coriander

2tsp ground cumin

1/2 tsp chilli flakes

800g sweet potato

300g carrots

6 cups chicken stock



  1. Heat oil in a large saucepan over low heat. Add onion and garlic and cook, stirring occasionally, for 5 minutes, or until sweating and softening.
  2. Stir in coriander, cumin and chilli powder, and cook, stirring, for 1 minuted until fragrant.
  3. Add vegetables and cook, stirring often, for 5 minutes.
  4. Add stock and bring to the boil. Reduce heat and simmer for 20 minutes, or until vegetables are very soft.
  5. Add chickpeas and cover saucepan. Simmer for 10 minutes or until they have softened.
  6. Remove from heat and lend soup until smooth. You could also leave pebbly traces of chickpeas if you’d prefer.  Season with plenty of black pepper.