Coconut Chickpea and Sweet Potato Curry

Coconut Chickpea and Sweet Potato Curry Soup are quick and easy to make.  Besides being delicious this soup is perfect for lunch or dinner.   Served with rice, a vegetable, or naan bread, and you’ll have yourself a complete meal.

I stumbled on this dish while viewing a local cooking show.  And boy I’m glad I did.  Without a doubt, this soup has become one of my favorites.

What Are Chickpeas?

The chickpea is a legume that grows in a seed pod.  Its seeds are high in protein and fiber.  Besides being a highly nutritious food, chickpeas are inexpensive and can be used to make falafel, hummus, soups, stews, and more.

Benefits of Chickpeas

Are you looking for a healthy dish? Well, Coconut Chickpea and Sweet Potato Curry Soup could be the answer.  Another name for chickpeas is garbanzo beans, they are an excellent meat substitute.

  • A good source of minerals, including iron, calcium, and zinc.
  • Rich in plant chemicals used to fight heart disease and cancer especially when it replaces meat in the diet.
  • High in potassium to help balance body fluids.
  • Chickpeas are a good source of insoluble fiber which helps control and lower cholesterol.

Steps To making Coconut Chickpea and Sweet Potato Curry Soup

Begin by heating vegetable oil in a skillet.

  1. Sauté chopped yams or sweet potatoes (optional), set aside.
  2. Develop the flavor of the soup by sautéing the chopped onions, minced garlic, grated ginger, and chopped red chili peppers.
  3. Slide the ingredients to the side.  Next, add the chopped tomatoes to the skillet and heat until juices are developed.
  4. Add, chopped yams (sweet potatoes), salt, coriander, turmeric, curry, and Garam Masala (optional) to the skillet.  Now cook for a few minutes until the spices become fragrant.

So, What Do I Do Next?

  1. Next, add two cups of vegetable broth to the skillet.
  2. When using cooked chickpeas that were prepared in a large saucepan, this becomes the base for combining all other ingredients.  Now, add the Garam Masala, tomato paste, and all of the ingredients from the skillet to the large saucepan.  Next, stir until all ingredients are thoroughly blended.
  3. Meanwhile, add the coconut milk to the chickpea mixture, stirring constantly until bubbly.
  4. Cover and cook for 5 to 10 minutes at a medium temperature to develop the flavor.  Add chopped cilantro to the Coconut Chickpea and Sweet Potato Curry Soup (optional) just before serving.

Add a squeeze of lime juice to brighten the taste of the soup. This step shouldn’t be eliminated because it adds so much to the flavor of the soup. Once you try this recipe, I know you are sure to love it as much as my family.

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Coconut Chickpea and Sweet Potato Curry
 
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Coconut Chickpea and Sweet Potato Curry is the perfect dish for a weeknight meal. Ready in less than an hour, it's full of flavor and good for you.
Author:
Recipe type: Soup
Cuisine: Middle Eastern
Serves: 4 Servings
Ingredients
  • 3 cups cooked chickpeas or 2 cans chickpeas, rinsed and drained
  • 2 tbsp cooking oil
  • 1 medium sweet potato or yam, small cubes
  • 2 tsp. grated fresh ginger
  • ½ medium onion, chopped
  • 2 hot peppers, chopped (optional)
  • 3 garlic cloves, minced
  • 1 medium tomato, chopped
  • ½ tsp. salt
  • 1 tsp turmeric
  • 2 tsp. curry
  • 2 tsp. Garam Masala
  • ⅓ cup tomato paste
  • 1 cup coconut milk
  • 2 tbsp cilantro or parsley
Optional lime wedges and chopped cilantro/parsley to flavor curry
    Instructions
    1. Sauté chopped sweet potatoes or yam (optional), set aside.
    2. Next add chopped onions, minced garlic, grated ginger, and chopped red chili peppers.
    3. Slide the ingredients to the side. Then, add the chopped tomatoes to the skillet and heat until juices are developed. Add, chopped yams (sweet potatoes), salt, coriander, turmeric, curry, and Garam Masala (optional) to the skillet. Now cook for a few minutes until the spices become fragrant.
    4. Next, add two cups of vegetable broth to the skillet.
    5. When using cooked chickpeas that were prepared in a large saucepan, this becomes the base for combing all other ingredients. Now, add the Garam Masala, tomato paste, and all of the ingredients from the skillet to the large saucepan. Next, stir until all ingredients are thoroughly blended.
    6. Meanwhile, add the coconut milk to the chickpea mixture, stirring constantly until bubbly.
    7. Cover and cook for 5 to 10 minutes at a medium temperature to develop the flavor. Add chopped cilantro to the Coconut Chickpea and Sweet Potato Curry (optional) just before serving.
    8. Garnish with lime wedges and chopped cilantro/parsley.