Chickpea Sweet Potato Soup
- 30 min
- ≈ €1.75
- 2 servings
- Easy
carrots, chickpeas, and sweet potatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- stove
Prepare
Wash carrot
Wash carrot, trim the ends, and cut into 5 mm dice; Peel onion, halve and finely dice Peel sweet potato and cut into 1 cm cubes.
Cook
Heat rapeseed oil and sauté onion
Heat rapeseed oil and sauté onion, carrot, sweet potato for 5–6 minutes, stirring without letting them darken.
Stir in chickpeas
Stir in chickpeas, canned peeled tomatoes, vegan vegetable stock powder, tap water.
Stir in chickpeas continue
Bring to the boil once and simmer gently for 15–20 minutes. The soup is ready when the carrot breaks under a fork and the chickpeas are hot.
Finish
Stir the soup
Stir the soup, rest it off the heat for 2 minutes and divide it evenly between two deep bowls.
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