Once again I turn to my faithful soups. I know it’s still summer (just about!), but as I grew up all meals started with a soup and I want my kids to have the same healthy habit. The truth is I never tire of making soups and made this one this week because I had a chickpea craving. I love chickpeas! (I know I’ve said this before…). And they are healthy too, which is a huge bonus.
Here they make up the ‘body’ of the soup together with the sweet potato. I could have blitzed them all to mix with the sweet potato base but having some float around in the soup for an occasional soft bite makes a difference, which also reminds us this is a chickpea soup. So make sure you save some before using the blender.
This soup is very easy to make and the sweetness of the sweet potatoes together with the earthy smooth chickpeas make for a delicious combination, well worthy of a post.
Just a few things to keep in mind – make sure you buy chickpeas that are very soft, i.e. properly cooked. There is nothing worse than crunchy chickpeas and a grainy soup base (that’s what happens if you blitz crunchy chickpeas). There are several brands of tinned chickpeas out there and they vary hugely in terms of how hard the cooked chickpeas are. So make sure you bite into one before adding to the soup. If it’s not really soft, i.e. just about holding its shape, then it needs boiling on its own before making into the soup recipe. You can also, of course, buy them dry and boil yourself, but this does take a very long time and they also need soaking. Nothing wrong with being practical!
One other thing: when you drain your chickpeas just add a little fine salt to them. I found that if I didn’t do that, the chickpeas that did not get blitzed into the soup lacked seasoning and you end up biting into a soft little sphere lacking in flavour, which sort of spoils the experience. Otherwise this should be really easy and a perfect end of summer, beginning of autumn treat.