This chickpea, lime and coconut soup is like a soft blanket who wants to hug you during the cold season.
Because I try really hard to offer you only 3 ingredient recipes that are easy and pretty quick to make, I’ve been keeping some great recipes from you, just because they have maybe 4 or 5 ingredients. Like that time I made the best chilli con carne ever (and so easy), or another time when I cooked a fantastic lentil stew… So I decided to create a new category on Food and Quote: Weekend Recipes, for when you have a little bit more time maybe or you want something a bit more “sophisticated”.
Today I wasn’t feeling so well so I wanted a soup. I had some chickpea leftovers so I decided to go for something creamy and sweet with a tangy twist.
* Approved by my 21 months personal tester.
- 1/2 can of cooked chickpeas (100g)
- 2 sweet potatoes (or white)
- 1 red onion
- 20cl coconut milk
- 1/2 fresh lime
In your pantry:
- chilli (optional)
- garlic powder
Start by peeling sweet potatoes, cut in half and in thin slices (5 mm) so they’ll cook faster.
In a wok (or large pan), heat 3 tablespoons of olive oil then add onions with a spoon of chilli flakes. Sautéed for 3-5 minutes on medium heat then add chickpea. Season with salt and stir.
Add sweet potato slices to the pan along with coconut milk and about 2 glasses of boiling water. Cook for about 8-10 minutes or until potatoes are tender.
Add 2 teaspoons of turmeric powder, and season with more salt (if necessary) and garlic powder.
Next, using a hand blender give to your soup the desire consistency (I personally prefer with some chunks) and add more water if necessary.
Squeeze juice from lime and stir it into the soup. Serve hot.
My advice: Before serving, grate some lime zest and add some more chilli flakes. Hope you enjoy it as much as we did!