Sweet Potato, Chickpea, Sweet Pea Soup

Hey kids

Since getting married last year I've been trying my hand at cooking. I've had some successes and I've had failures but my favorite dish to cook (I've only had 2 mistakes) is Indian inspired food. One of my best friend is Punjabi - American (PT we went to Thailand & Bangkok together remember?) and her mom makes the most dee-lish samosas and dal ever!! I've been hammering PT for the recipe for the longest, haven't got it yet. I love curry and it's become a staple in our house. I make curry atleast once a month. My favorite curry is with chicken or veggie.

Today, I wanted spice but I wanted soup.
I've been nursing a cold for the longest and while sitting in my chunky sweater I thought "why not make soup"... not such a radical idea.. but each time I try to make soup it  looses the soupyness and is just thick. I call it goulash but that is not correct. My faux soup is just a hot delicious mess.

My husband has been on a sweet potato kick and I've been using them to make fries but today I used the last two for soup.

Chickpeas, sweet potatoes, sweet peas.. that's an outrageous combo but I just had to try it. It turned out so delish!! Now here's the sad part I didn't measure ANYTHING! so if you were hoping for great details I've failed in that. But I made an awesome soup. Next time I make I'll post exact deets.

This is for sure a recipe I'll be using all Fall/Winter.

Ciao. xoxo.

Olive Oil
Crushed Red Pepper
Black Pepper
Ground Cumin
Ground Ginger
Thyme Leaves
Garlic Powder
Thai Kitchen Red Curry Paste
1/4 purple onion
2 garlic cloves, chopped
1 can of sweet green peas
1 can of garbanzo beans (chickpeas)
2 medium size sweet potatoes
1 can of Coconut Milk
1 tsp of butter
1/4 Lemon Extract
  • Before cooking, Peel, dice, steam the sweet potatoes, place them in a medium size bowl filled with water, cover the bowl with saran wrap, than put in the microwave for 15 mins.
  • When the potatoes were done, I began by heating oil in a pot on medium, adding spices--except garlic powder & Thyme (for the spices I just sprinkled a bit, season according to your taste. I like my food flavorful)
  • Next I started chopping and maybe 3 minutes after the oil had set, I began adding things to the skillet as they were chopped: onion, garlic cloves, don't forget to stir!
  • Next I added the full can of coconut milk, and a teaspoon of the Thai kitchen Red Curry Paste
  • STIR
  • As the pot simmered, I got the sweet potatoes and blended them (water included). I dumped them into the pot
  • Next I put the chickpeas in the microwave for 1 min (this is optional)
  • Than I blended half the chickpeas (Sans chickpeas juice) dumping them into the pot -- note DO put the whole chickpeas into the pot as well.
  • I blended half the sweet peas (sans sweet pea juice) dumping them into the pot -- note DO put the whole sweet peas into the pot as well
  • STIR--- sprinkle in the garlic powder & thyme (I did at least 4 shakes for the thyme)
  • After tasting I needed more salt and I added 1/2 tsp of the Thai Kitchen Red Curry Paste & lemon extract
  • I let it sit for awhile and than added in 1 tsp of butter, just for a bit of richness. 
My husband was still hungry so I baked

drizzling olive oil onto a cookie sheet, sprinkled pepper & ginger on top of the salmon. I think I put it in for 20 minutes or so... lol

Biscuits: 2 1/4 cups of bisquit mix, 2/3 cup of almond milk: using a regular tablespoon, drop them onto a cookie sheet --spray first with PAM.. bake for 8 mins.
.... um I have no idea why these bisquits aren't fluffy. I followed the recipe. Maybe its the almond milk... but it's pretty annoying.

Bon Appetite

595 Calories #yum

Soup Recipe Inspiration: 


Anonymous said...

Looks good! Biscuits are a little sketchy haha... Love the original soup recipe. You sound like quite the domesticated housewife ;-)

S.Page said...

haha indeed!! i've been googling homemade biscuits like crazy. I feel challenged to create them haha... thanks for reading!

There was an error in this gadget