Name: Puréed Spicy Sweet Potato with Chickpeas
Prep time: 20 min
Cook time: 40 min
Ingredients: 1 tablespoon water; 5 ½ – 6 cups sweet potatoes, peeled and chopped (see note); 2 cups onions, chopped; 1 cup celery, chopped; 3–4 large cloves garlic, roughly chopped; 1 teaspoon sea salt; 2 teaspoon cumin seeds (not ground cumin); 3 – 3 ½ teaspoon ground coriander; 1 teaspoon paprika; ¼ – ½ teaspoons crushed red pepper flakes (or more to taste); 2 cups vegetable stock; 3 cups water; 2-3 tablespoons fresh ginger, grated (adjust to taste); 2 tablespoons natural peanut butter (can substitute almond or cashew butter); 2 cups cooked chickpeas; 3–4 tablespoons freshly squeezed lime juice; lime wedges (for serving); fresh cilantro, chopped (optional, for serving)

Prep-time: 20 minutes / Cook Time: 40 minutes
Makes 7-9 servings
print/save recipe

Please enter your email to continue.

Email

Cancel

This soup combines sweet potatoes with earthy spices, a good dose of fresh ginger, and just a small amount of nut butter (gives depth of flavor without being too heavy or cloying). The soup is pureed and then whole chickpeas are added for more texture.

This recipe is gluten-free and soy-free.

From Eat, Drink & Be Vegan

Find this recipe and more in the Forks Over Knives Recipe App.

By Dreena Burton, Jan 16, 2014

Ingredients

1 tablespoon water
5 ½ – 6 cups sweet potatoes, peeled and chopped (see note)
2 cups onions, chopped
1 cup celery, chopped
3–4 large cloves garlic, roughly chopped
1 teaspoon sea salt
2 teaspoon cumin seeds (not ground cumin)
3 – 3 ½ teaspoon ground coriander
1 teaspoon paprika
¼ – ½ teaspoons crushed red pepper flakes (or more to taste)
2 cups vegetable stock
3 cups water
2-3 tablespoons fresh ginger, grated (adjust to taste)
2 tablespoons natural peanut butter (can substitute almond or cashew butter)
2 cups cooked chickpeas
3–4 tablespoons freshly squeezed lime juice
lime wedges (for serving)
fresh cilantro, chopped (optional, for serving)

Instructions

In a large pot on medium heat, add water, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine. Cover and cook for 5–7 minutes, stirring once or twice.
Add stock, water, and 1 tablespoon ginger (reserve remaining 1-2 tablespoons). Stir to combine and increase heat to bring mixture to a boil.
Once boiling, reduce heat to medium-low, cover, and simmer for 15–18 minutes or longer, until sweet potatoes have completely softened.
Stir in remaining ginger (adjusting to taste) and peanut butter.
With a hand blender, puree soup until just smooth. Stir in chickpeas and lime juice, and serve with additional lime wedges and fresh cilantro.

Note: This soup uses the orange-flesh tubers that many people know as sweet potatoes. In some countries, like Canada, they are commonly referred to as yams. You can use garnet or jewel yams ... or sweet potatoes; just be sure the flesh is orange.

(0)

0 Comments

Comments (0)

(0 from 0 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

about the author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.

see more from this author