African Sweet Potato and Chickpea Soup Recipe (vgn) (gf)

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Sweet potato and chickpea soup

  • Serves: 2-3
  • Cooking time: 40 mins

Sat here writing this post, I’m feeling pretty damn exhausted. (Feel free to skip the sob story and get right to the recipe if you like. I won’t be offended.)

You may know that I’ve been putting in a fair few hours of triathlon training lately, still just learning the ropes and getting my body used to it. Last week was a busy one, and rather than taking the weekend to chill out like we probably should have, we decided to enter a quick 5k race. It was meant to just be just a leisurely recovery run in the park with some like minded people, but in that race environment, the ego quickly took over. Go hard or go home Luke made an appearance. The ‘no pain no gain’ guy from my past. He’s such an idiot…

Five kilometers is not a crazy distance, despite being a complete amateur, I’m aware of that. But sometimes I think those shorter, high intensity races at a quick pace can take more out of you than if you were cruising in zone 2 for 26.2 miles. But maybe that’s just my ego again trying to justify the burning sensation in my calves, and the fog filling my brain.

So I’m feeling the pain a little. But that’s ok, I’ll learn from my mistakes, one day…

Something that always helps make this zombie like feeling a little better though is a good bit of soup. I was playing around with a carb heavy lunch idea the other day, and ended up with this Sweet Potato and Chickpea Soup Recipe.

It’s along the same lines as the Sweet Potato and Red Onion Mash we made last week, in terms of ingredients, but with a few extra twists. It’s pretty simple to make, full of goodness, and won’t break the bank either. Pearl barley goes awesome in this, but you can easily substitute for brown rice if you’re going gluten free. Serve up with a few slices of wholemeal/gluten free bread, a little mango chutney, and you’re good to go.

I made a big batch last week, and froze some in case of an emergency. So it looks like I’ll probably be having it again today.

Here’s how I made it:

Sweet potato and chickpea soup recipe, luke jones, herohealthroom.com

INGREDIENTS

  • 1.5 cups brown rice/pearl barley
  • 2-3 medium sweet potatoes
  • 1 red Onion
  • Frozen spinach
  • 1 can chickpeas
  • A few sprigs of fresh rosemary (or a tablespoon of dried)
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 tablespoon ginger
  • A few starts of star anise
  • 2 tablespoons red wine vinegar
  • Low salt veg stock

DIRECTIONS

  1. Whack the brown rice on to boil. Simple.
  2. In the meantime, chop your sweet potatoes and onions into chunks. When the rice has been on for about ten minutes, add the sweet potato to a separate large saucepan or wok to boil in the veg stock, along with star anise. Add in half the ginger, cinnamon, cumin, rosemary and red wine vinegar too.
  3. After another 10-15 minutes, the potatoes should be starting to soften slightly. Add in the onion, along with the chickpeas, spinach and the rest of the spices and vinegar. Keep the wok topped up with stock to prevent it from drying out like mine did. And keep an eye on that rice.
  4. Ten more minutes and everything should be coming together nicely. The rice should be cooked, so add that to the wok with the rest of the ingredients. Stir it for another few minutes, and then serve up with some bread, hummus, and mango chutney.

 


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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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