Monday, November 09, 2009

Chickpea Soup with Sweet Potatoes & Roasted Poblanos

This is a hearty vegetarian soup I came up with when we were in the mood for something healthy and invigorating. After I've eaten a few rich or heavy meals, I find myself craving heat and spice. Somehow it wakes up my body and makes a virtuous dish taste perfectly satisfying.

Roasting some poblano peppers is an easy extra step that gives this soup a little something special. It seems to be more of a stew than a soup despite coming together in less than a half hour, not counting a few minutes spent roasting the peppers. I patterned it after a delicious smoky turkey chile I love to make. Try it when you need a pick-me-up meal. I'll also note that, like any meat-based stew, the leftovers take on a very appealing, steeped-in-flavor effect the next day.

Chickpea Soup with Sweet Potatoes & Roasted Poblanos

Roast the poblanos ahead of time directly on the burners of a gas range, under a broiler or on a grill. When skin of peppers is black, place in a bowl and cover with plastic wrap until cool enough to handle. Slip off the skin with your fingers, then remove the stem and seeds. See detailed instructions here.

Serves 4

1 1/2 Tbs canola oil
1/2 red onion, chopped
Coarse salt and freshly ground black pepper
1 tsp cumin seeds
1/4 tsp mustard seeds
1 Tbs chopped fresh ginger
3 cloves garlic chopped
2 tsp curry powder
1 tsp ground coriander
Red pepper flakes to taste
4 cups low-sodium chicken or vegetable broth
2 to 3 sweet potatoes, peeled and chopped into bite-size chunks
3 cups cooked chickpeas (about 2 14-oz. cans, rinsed and drained)
1 (14-oz) can fire-roasted diced tomatoes
3 poblano peppers, roasted, peeled, seeded and cut into thin strips
Chopped fresh cilantro and sour cream for serving (optional)

Heat the oil in a large pot or Dutch over medium heat. Add the onion, season with salt and pepper and cook until soft. Add the cumin and mustard seeds and cook for 2 minutes, stirring frequently. Add the ginger, garlic, curry powder, coriander and red pepper flakes. Continue cooking for 2 minutes, or until garlic is tender and spices are fragrant.

Add the broth, cover and raise heat to high. As soon as liquid comes to a simmer, add sweet potatoes and return to simmering once again. Reduce heat to medium, cover and simmer until potatoes are tender, 10 to 12 minutes. Add chickpeas, tomatoes and poblanos. Simmer just until heated through. Taste to check the seasoning and add salt and pepper as necessary or beef up the spices (you might want more curry flavor, or some ground cumin to supplement the whole cumin seeds, etc.). Serve with fresh cilantro and sour cream.


Susan from Food Blogga said...

I think poblanos add such intense flavor. Thank for the great recipe, Julie. It's nice to a new one for sweet potato soup.

cherilyn said...

This is off the charts YUMMY!!! I wish I remembered cilantro. Thanks so much for this one:-))))

Sweet and Savory said...

So far, I have looked at two recipes and I want to make both of them. I am almost afraid of looking at more. How much cooking can a person do?

Your blog is truly beautifiul.

Anonymous said...

To Sweet & Savory--this is the recipe you have been looking for...

Robert Larson said...

Wow this was amazing! First day it looked more like soup, and was great but a bit thin. Second day it thickened up a bit and was out of this world delicious. Smoky and sweet... simply great.

Made it again a week later more like a chili by adding more peppers and tomatoes, black beans, some chili powder, and leftover turkey.

Thanks for the awesome recipe!

Julie said...

Robert: Thanks for the report. I'm so glad you liked it. Leftover turkey would be absolutely perfect in this!

Anonymous said...

I have made this recipe several times. I can't get past how good it is. The only thing I have changed is timing--I roast the peppers while the soup comes together and peel the potatoes while the stock comes up to a boil. Time savers. Other than that the only change is to DOUBLE the recipe!! I'm hoping it freezes well but it may break down to tasty mush. Also good served with salmon.


Anonymous said...

This soup is perfect. The only change I have made is the timing-- roast/steam peppers while soup comes together and chop potatoes while stock comes up to a boil. Other than that the only addition I have made is to DOUBLE the recipe. LOVE IT!

Anonymous said...

This soup does not freeze well-- based on texture. It lost some of the magic after defrosting and turning to mush.

best kitchen appliances said...

Someone told m e that Chickpea is not much good for health however I'll try making this.

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