So it has been wet and drizzly here in Melbourne for the last two days. However, typical Melbourne weather means that the sun has now made a reappearance. When it rains I like cosy comforting foods like stews and soups, so I made this hearty Chunky Chickpea & Sweet Potato Soup to warm my tum. And now the sun is up again, I can freeze some and save it for another rainy day!

(Serves 2-3)

Ingredients 

1 onion, thickly sliced
2 garlic cloves (crushed)
1-2 tomatoes (chopped)
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 tsp dried rosemary
2-3 stalks of celery (finely diced)
1.5 cups of water
1/3 cup dried beans
Himnalayan Sea salt and cracked pepper to season
Coconut Oil

Method

Soak Chickpeas the night before in water making sure that the water covers the chickpeas by at least 2-3 inches

In a saute pan, heat two tsps coconut oil. Add the onion and saute for 5 minutes until soft. Add garlic and cook for another 1 minute. Stir as needed.

Add the chopped tomato, sweet potato, chickpeas, rosemary and seasoning (salt and pepper) and cook for 1-2 minutes before adding the water.

Bring mixture to the boil then lower the heat to a simmer and cook until the sweet potato is tender (roughly 20minutes). Season again if needed. Once vegentables are tender, use a stick blender to roughly blend the soup, keeping it a little chunky. Add more water if needed.

To serve, add some mint leaves.

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Chunky Chickpea & Sweet Potato Soup