Sweet Potato and Chickpea Soup

One of my favourite things to do at the moment is to get cooking, be it quick and simple dishes at nice or new, more complicated dishes at the weekend. It’s all part of our January plan to take things slow and be kind to ourselves. Because let’s be honest cooking yummy, healthy food from scratch is nothing if not relaxing. While I love cooking tried and tested recipes, I’ve been trying to do new recipes on a weekend, when I’ve got a bit more time and a bit less pressure. Just in case things go wrong. Which is exactly what happened with today’s yummy sweet potato and chickpea soup.

Sweet Potato and Chickpea Soup - In the Kitchen - This and That Blog

This soup recipe actually started as a curry recipe and then it went wrong! The plan was to cook this lovely Sweet Potato and Chickpea Curry from Hungry, Healthy, Happy’s blog for when we had friends round. But lo and behold the sauce wouldn’t work (I blame our slow cooker) and we were left with a watery sauce and too soft sweet potato. So cue a last-minute Indian order. But because the curry tasted incredible and was just lacking something texture wise we decided to turn it into a soup.

BEST. IDEA. EVER.

This soup is delicious. We’ve ate it for two meals in a row and I’ve already added it to next week’s meal plan. It’s just that good. So if you’re a soup fan or just trying to eat more healthily this January then this is the recipe for you. So easy. And so delicious.

Happy cooking and eating!

Sweet Potato and Chickpea Soup - In the Kitchen - This and That Blog

Sweet Potato and Chickpea Soup: The Ingredients

2 onions, peeled and diced | 3 garlic cloves, crushed | 2 tbsp diced fresh ginger | 2 sweet potatoes, peeled and diced | 240g tinned chickpeas | 400ml light coconut milk | 2 tbsp mild curry powder | 200ml vegetable stock | 120ml pasatta | fresh chopped coriander | salt and black pepper

Sweet Potato and Chickpea Soup: The Recipe

* Heat some oil in a frying pan and fry the onion, garlic and ginger until soft (about four minutes)

* Remove the onion, garlic and ginger from the pan and add to the slow cooker. Then add the rest of the ingredients

* Cook for 3 hours on high. The sweet potato should be soft when you turn off the slow cooker

* Use a hand blender to blitz the soup to the required consistency. You can add some yogurt at this point to reduce the chilli heat and thin the soup a little

* Eat, ideally with warm crusty bread

Serves six.