Have you ever wondered what certain recipes would look like in your kitchen but are a little intimidated to try them? Well you’re certainly not alone, and because of that, we’re here to help you #CookWithConfidence. Today I’ve put my chopping, simmering, and blending skills to the test with this exotic chickpea soup recipe with origins from Madagascar. Follow me on my adventure into creating this spectacularly unique soup recipe!
The first thing you’ll do with this recipe is create the base, which in this case is a sweet potato broth, which is really just a combination of cloves, carrots, celery, onions, and one humongous sweet potato. You’ll chop up these ingredients and simmer them together in a pot of water until they’re softened.
This recipe is no stranger to spices. With ground cardamom, coriander, red pepper, and turmeric, you’re in for a treat when you begin toasting these spices with a few cloves of garlic. It’s a unique combination that results in a very aromatic step that you won’t want to miss. This is the point where anyone in your household with a curious nose will appear to sniff out what you’re up to.
Once the vegetables in the broth are softened, you’ll then blend up the broth mixture to a creamy finish. This result lends the base to the chickpeas and mustard greens that we’ll add next. I personally used my Vitamix Blender for this step and was able to fit the entirety of the broth contents into the pitcher to blend it in one single batch. You can find the specific Vitamix model that I use here, but of course any blender or food processor will work perfectly.
Once you’ve added in the toasted spices and mustard greens, it’s time for the chickpeas! The stars of the show will need to be drained and rinsed before they are stirred carefully into this soup. Leave these puppies to simmer in the broth for about an hour, which is also ample time to soften the greens. Ladle the finished soup into big bowls and garnish with red pepper flakes.
There you have it! My first taste resulted in a flavor of mild sweetness from the sweet potatoes, a wholesome texture from the mustard greens and chickpeas, followed by a spicy kick in the pants from the red pepper and spices! That wide flavor range really kept me going back for seconds. If you’d like to dive in and create this soup for yourself, be sure to tell us on Instagram and Twitter with the hashtag #CookWithConfidence and let us know how you did!