Recipe by Chef Heidi Fink
Chickpea, Sweet Potato & Coconut Soup
- Prep time 30 mins
- Cook time 30 mins
- Ready in 1 hour
- Yield Serves 8
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A long time favourite recipe from my cooking classes, this vegetarian soup is packed with flavour and nutrition. A perfect, warming meal on a cold evening.
Ingredients
- Dry Spice Mix
- Wet Spice Mix
- Soup
Directions
- Make the dry spice mix: mix spices together in a small bowl and set aside.
- Make wet spice mix: cut everything into pieces about the size of a small clove of garlic and place in the workbowl of a food processor or blender. Process until you have a paste of uniform texture. TIP: If using a blender, you may need to add a little water to get the blades moving.
- Scrape wet spice mix paste into a small bowl and set aside.
- To make soup: In a large, heavy-bottomed pot, heat vegetable oil on medium-high. Add the whole cumin seed and let sizzle for 10 seconds, then add onion and sauté as long as 10 minutes, until translucent and flecked with brown.
- Add dry spice mix and stir for 10 seconds. Add wet spice mix and sauté, stirring vigorously, for about 2 to 3 minutes (be careful not to burn the spices). Add tomato passata along with ½ cup water and the salt, reduce heat and simmer, uncovered, for at least 5 minutes, or until the water in the tomato evaporates and the oil separates and pools on the surface. TIP: seeing the oil separating and floating on the surface of the tomato mixture means you have the correct temperature for blooming the spices and aromatics to their full potential.
- Add the stock, sweet potatoes and chickpeas. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, until vegetables are just tender.
- Add tomato paste, coconut milk, lime juice, brown sugar and spinach (or kale). Let simmer 3 more minutes. Taste and adjust seasonings. You may want more tomato paste, lime juice, brown sugar or salt.
- Stir in cilantro and serve immediately.
