Do you ever have one of those moments when you just don’t know what your 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, onions and it was getting later and later. Then it all fell together, Took out the spices, whatever you have will do just fine, onions sweet potato and the other 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 (204 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.
- 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.
- Cook for 5 minutes, stirring frequently.
- Add 1/4 tsp more salt and pepper and the milk Then cover.
- Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
- In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
- At the end of 25 minutes, taste and adjust seasonings as needed. If using miso add it before blending. Then puree Transfer back to the pot if needed and keep heat on low until ready to serve.
- Will keep in the fridge for several days and the freezer for a month or so.
- Add Kome miso to taste and top with basil and ferments!