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Lunch recipe · from the recipe book

Smoky Sweet Potato, Chickpea and Spinach Soup

A brothy, cumin-and-smoked-paprika tomato soup with tender sweet potato and red potato chunks, creamy chickpeas and silky spinach, finished bright with lemon.

Smoky Sweet Potato, Chickpea and Spinach Soup

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1⅛ tsp2 gGround coriander
  • ½ tsp1 gCrushed red pepper
  • 2 tbsp32 gTomato paste
  • 3 medium400 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 2 small340 gRed potatoescut into 3/4-inch cubes
  • 14½ oz411 gDiced tomatoes, canned
  • 4 cups880 gVegetable broth
  • 1 cup240 gWater
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 2 tbsp30 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: dice the onion, mince the garlic, peel and cube the sweet potato, cube the red potatoes, and chop the spinach and parsley.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook 6 minutes until soft and golden at the edges.
  3. Add the garlic, cumin, smoked paprika, coriander and red pepper flakes; stir 1 minute until fragrant.
  4. Stir in the tomato paste and cook 2 minutes until it darkens slightly.
  5. Add the sweet potato and the red potatoes and stir to coat them in the spiced paste.
  6. Pour in the canned tomatoes with their juice, the vegetable broth and the water. Bring to a boil, then lower to a gentle simmer, partly covered, for 18 to 20 minutes until the sweet potato and red potatoes are just tender when pierced.
  7. Add the chickpeas and simmer 5 minutes more to warm through.
  8. Stir in the spinach and cook 1 to 2 minutes until wilted.
  9. Turn off the heat and stir in the lemon juice, salt and black pepper.
  10. Ladle into bowls and scatter the parsley over the top.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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