Do you ever have one of those moments when you just don’t know what you’re going to serve for dinner after a busy day?
I opened up the cupboard and there staring me in the face was a can of organic chickpeas. On the counter was a pumpkin and some onions. Looking at the clock, it was getting later and later.
Then it all fell together.
I took out some spices, onions, and sweet potato, added the first ingredients, and a sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder practically cooked itself.
Creamy and smooth with a slight crunch and heartiness from spicy baked chickpeas satisfied my hunger and cravings at the same time – spicy, smooth, and creamy.
- 1 medium white onion (diced)
- 4 cloves garlic minced
- 1 large sweet potato (cubed)
- 2 Tbsp yellow curry powder
- 1/4 tsp chipotle (or cayenne) powder*
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 cups almond or coconut milk
- 1 ½ cups cooked or canned chickpeas
- 3 Tbsp olive oil
- 1/2 tsp yellow curry powder
- 1/4 tsp salt
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 pinch ginger powder (or cayenne) powder
- Preheat oven to 400 degrees F (200 C)
- Heat a deep pot. Add the oil and sauté the onions over medium heat in 1/2 Tbsp olive or coconut oil. Cook for a few minutes and then add garlic and stir.
3. Season with 1/4 tsp each salt and pepper and stir (amount salt/pepper as original recipe is written // adjust if altering batch size). Add sweet potatoes, curry powder, and stir.
4. Cook for 5 minutes, stirring frequently
5. Add 1/4 tsp more salt and pepper and the milk, then cover
6. Bring to a low simmer and then reduce heat to low. Gently simmer for another 25 minutes.
7. In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet
8. Bake chickpeas for 25-30 minutes or until crispy on the outside and slightly soft on the inside
9. Remove chickpeas and set aside for serving
10. At the end of 25 minutes, taste and adjust seasonings as needed. If using miso add it before blending. Then puree.
11. Transfer back to the pot if needed and keep the heat on low until ready to serve.
12. Will keep in the fridge for several days and the freezer for a month or so
13. Add kome miso to taste and top with basil and any ferments (if you have some)