Soup is not only warming and nourishing, it’s a terrific way to use up leftovers and small amounts of vegetables that may otherwise go to waste. So it’s always a win all around. This week was no exception. I had been experimenting with chickpea and kale recipes (still a work in progress) and had some leftover chickpeas. Knowing cooked chickpeas have a very short shelf life, I wanted to use them up in a hurry. I also had most of a can of full fat coconut milk leftover from last week’s truffle recipe…so, here you go – another nutrient-dense and inexpensive soup recipe! I hope you enjoy!

Adding chickpeas to a soup recipe is a great way to not only thicken soup, but to add important fibre, protein and minerals to your meal as well. I used my “Instant Pot” for this as I really appreciate the “sauté” option which I use for the onions before switching over to “slow cooker” mode. If you don’t have an instant pot, you can either sauté the onions separately first or skip this step altogether.

Slow Cooker Sweet Potato Chickpea Soup

1 tablespoon coconut oil or other heat stable oil
1 large onion, diced = approx 2 cups
2 sweet potatoes (peeled if not organic) and diced = approx 6 cups
1 tablespoon good curry (we love both Ganesha Foods and Kurundu spices)
1 1/4 cup cooked chickpeas (add more or less to your preference)
4 cups vegetable stock (we love HarvestSun)
2 cloves garlic
1/2 teaspoon salt
Most of a can of full fat coconut milk – or use a full can 🙂

Saute onion in coconut oil in Instant Pot or saucepan (or skip this step altogether). Add garlic, salt and curry. Once onion has softened, either switch to “slow cooker” mode on your Instant Pot or transfer to a slow cooker. Use “low” setting for 6 – 8 hours. Add diced sweet potato, chickpeas and stock. Prior to serving, add coconut milk and blend using an immersion blender (or transfer in batches to a blender). Serve and enjoy!