Best 3 Spicy Sweet Potato Chickpea Soup Recipes

**Indulge in a Symphony of Flavors: Spicy Sweet Potato Chickpea Soup and More Culinary Delights**

Embark on a culinary journey with our tantalizing Spicy Sweet Potato Chickpea Soup, a harmonious blend of sweet, spicy, and savory flavors. This comforting soup is packed with nutritious ingredients like sweet potatoes, chickpeas, and a medley of aromatic spices, promising a hearty and satisfying meal. For a refreshing twist, try our Cucumber Salad with Lemon-Tahini Dressing, a vibrant side dish bursting with crisp cucumbers, tangy lemon, and creamy tahini. Craving something sweet? Delight in our delectable Vegan Chocolate Cake with Salted Caramel Sauce, a rich and decadent dessert that caters to your sweet tooth without compromising on taste.

**Recipes:**

1. **Spicy Sweet Potato Chickpea Soup:**
- Experience a symphony of flavors in this hearty soup featuring tender sweet potatoes, protein-rich chickpeas, and a captivating blend of spices.
- Customize the heat level to suit your preference, creating a dish that's both comforting and invigorating.

2. **Cucumber Salad with Lemon-Tahini Dressing:**
- Refresh your palate with this vibrant salad showcasing crisp cucumbers, tangy lemon, and creamy tahini dressing. Its lightness makes it an ideal accompaniment to any meal.
- Experiment with different herbs and spices to create a unique flavor profile that suits your taste.

3. **Vegan Chocolate Cake with Salted Caramel Sauce:**
- Indulge in a rich and decadent vegan chocolate cake that's sure to satisfy your sweet cravings. The combination of moist chocolate cake and luscious salted caramel sauce creates an irresistible treat.
- Decorate the cake with your favorite toppings for an extra touch of indulgence and presentation.

Here are our top 3 tried and tested recipes!

MOROCCAN SPICED CHICKPEA SOUP

Moroccan Spiced Chickpea Soup image

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Provided by Dave Lieberman

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

SPICY SWEET POTATO & CHICKPEA SOUP

Spicy Sweet Potato & Chickpea Soup image

I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons ground ancho chile pepper
1/2 teaspoon ground cumin
1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 cups chicken stock
1/4 cup water
6 bacon strips, cooked and crumbled
2 green onions, sliced
Shaved Parmesan cheese, optional

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.

Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.

MOROCCAN SWEET POTATO AND CHICKPEA SOUP

Moroccan Sweet Potato and Chickpea Soup image

An easy, velvety soup with complex delicious spice tastes, would make a wonderful start to a dinner party or a great lunch. Got this off the web ages ago and can't remember the name of the site. May need more lemon juice if the potatoes and carrots are really sweet so taste at the end, and I used more spices as I like a deeper flavour.

Provided by lindseylcw

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 large onion, roughly chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon chili powder
600 g sweet potatoes, peeled and diced
500 g carrots, peeled and sliced
6 cups chicken stock or 6 cups vegetable stock
300 g chickpeas
1/2 lemon, juice of

Steps:

Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
Stir in spices and cook for a further 2 minutes.
add sweet potato and carrot and sweat well for 10 minutes.
add stock and cover, bring to the boil and simmer for 20 minutes.
Add chick peas and simmer for further 10 mins until chick peas are tender.
Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.

Tips:

Use a variety of sweet potatoes. The recipe calls for two pounds of sweet potatoes, but you can use a mix of different types, such as Garnet, Jewel, or Beauregard.
Don't peel the sweet potatoes. The skin of the sweet potatoes is packed with nutrients, so it's best to leave it on. Just scrub the potatoes well before cooking.
Roast the sweet potatoes before adding them to the soup. This will help to caramelize the potatoes and give them a slightly smoky flavor.
Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality broth that is full of flavor.
Add a variety of spices to the soup. The recipe calls for cumin, coriander, and chili powder, but you can also add other spices that you like, such as paprika, turmeric, or ginger.
Don't be afraid to adjust the heat level of the soup. If you like your soup spicy, add more chili powder or cayenne pepper. If you prefer a milder soup, reduce the amount of chili powder or omit it altogether.
Serve the soup with a variety of toppings. Some popular toppings for sweet potato soup include croutons, sour cream, shredded cheese, chopped cilantro, or roasted pumpkin seeds.

Conclusion:

This spicy sweet potato chickpea soup is a delicious and healthy meal that is perfect for a cold winter day. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a comforting and satisfying soup, give this recipe a try.