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    Chickpea soup with sweet potato

    Chickpeas are great to create thickness in your soup.

    Servings 4 persons, Preparation time 5 minutes, Cooking time: 23 minutes

    Ingredients

    • 300 g cooked chickpeas (can), washed, drained
    • 100 g skinned sweet potato
    • 70 g chopped leek
    • 5 stalks parsley or coriander
    • 700 ml vegetable or chicken stock
    • 1 tbsp cumin seeds
    • ½ tbsp coriander seeds
    • Pinch of red pepper powder
    • 2 chopped garlic cloves
    • 1 tbsp olive oil
    • 1 tsp sea salt, or more to taste
    • juice of ½ lime or more to taste
    • feta, to garnish

    Directions

    • Cut the sweet potato into 2-3 cm pieces. Place them with the rest of the ingredients into the Soup maker.
    • Close the lid and press the Puréed soup program.
    • When the soup is ready, open the lid and pour into bowls.
    • Finish with feta on top.
    • Chef’s tip: Finely chopped coriander mixed with olive oil makes a nice finishing on top of your soup. Any potato or root vegetable could replace the sweet potato.
    Chickpea soup with sweet potato

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