Kumara and chickpea sweet-sour soup


When the weather gets cooler, and the urge for soups, curry, pies, crumbles and comfort food hits. We need more concentrated energy in the cooler autumn weather and the denser foods of the autumn harvest – the root vegetables, such as garlic, onion, carrot, potato, kumara (sweet potato).
This kumara and chickpea sweet-sour soup is so easy, healthy, absolutely delicious and quickly become a new family favorite.


(4 servings):

  • 1 can of chickpea, drained
  • 1 can of Italian crushed tomatoes
  • 1 bag of baby orange kumara (sweet potato) or 3 medium size kumara, peeled and cubed
  • 2 celery sticks, cubed
  • 1 medium size carrot, cubed
  • 1 medium size parsnip, cubed
  • 1 onion, cubed
  • 3 garlic cloves, sliced
  • 1 cm fresh ginger, chopped
  • 3 fresh bay leaves
  • 1 tsp cumin seeds,lightly ground in a mortar
  • 1 tsp smoked paprika powder
  • 1 tsp chili flakes
  • 1 tsp sugar
  • 2 Tbs olive oil
  • 1,5 liters vegetable stock or water
  • salt
  • black pepper
  • fresh coriander leaves


Heat stew pot or cast iron soup pot over medium low heat until hot. Add olive oil and swirl to coat.  When the oil is hot (you’ll see a bit of a shimmer, but no smoke), add carrots, parsnip, celery, onion and pinch of salt. You should hear a gentle sizzle. Sweat those veggies before you make the soup for richer, tastier results. When the vegetables have softened up, it’s a good time to add minced garlic, ginger and chili flakes. You can see the onions becoming translucent. Stir them to prevent browning but don’t panic if a few pieces pick up a little color.

Add sweet potatoes chunks, vegetable stock and bay leaves. Mix. Then cover the pan and lower to a simmer. Cook for 30 minutes or until vegetables are very soft.

Add chickpea, tomatoes, sugar, cumin and paprika, salt and black pepper. Let simmer for 10 minutes, stirring occasionally.

Serve warm with a handful of coriander leaves and buttery garlic bread.



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