Sweet Potato Chickpea Soup

This Sweet Potato Chickpea Soup is a chunky, cozy, and deeply comforting bowl built on a simple homemade chicken broth, tender sweet potatoes, hearty chickpeas, and warming spices. It’s filling without being heavy, gently smoky, and perfect for cooler days when you want something nourishing and satisfying.

Hey folks – this is one of those soups that feels rustic and generous, with plenty of texture in every spoonful. It’s not puréed, not creamy, and not fussy, yet it delivers big on flavour thanks to slow-simmered broth, aromatics, and just the right balance of sweetness and spice. So, let’s dive into this Sweet Potato Chickpea Soup.

Why You’ll Love This Sweet Potato Chickpea Soup

• Chunky and satisfying. Tender sweet potato cubes and chickpeas give this soup real substance.
• Cozy and warming. Smoked paprika, dried herbs, and a touch of chipotle add gentle heat and depth.
• Naturally filling. Protein from chickpeas and chicken makes it hearty without needing cream.
• Flexible and forgiving. Easy to adjust seasoning, thickness, or spice level to your taste.

Flavour and Texture Profile

This Sweet Potato Chickpea Soup is mildly sweet, savoury, and gently smoky, with layers that build as it simmers. The sweet potatoes soften into buttery cubes, releasing just enough starch to lightly thicken the broth without turning it creamy. Chickpeas add a nutty, earthy bite, while shredded chicken brings savoury richness.

Smoked paprika lends warmth and subtle smokiness, the dried herbs add a comforting, Mediterranean-style backbone, and a small amount of chipotle provides a quiet, background heat rather than overt spice. Overall, the flavour is balanced, cozy, and rounded – hearty but clean, rustic yet refined.

Ingredients You’ll Need for This Sweet Potato Chickpea Soup

Easy Chicken Broth

• Chicken thighs with skin. These create a rich, flavourful broth while keeping the process simple.
• Water. Enough to fully cover the chicken and extract flavour during simmering.

Sweet Potato Chickpea Soup

• Olive oil. Used to gently sauté the aromatics and vegetables.
• Onions and garlic. The flavour base that adds sweetness and depth.
• Carrot. Enhances natural sweetness and rounds out the broth.
• Sweet potatoes. The star ingredient, providing body, colour, and gentle sweetness.
• Chickpeas. Add texture, protein, and earthy balance.
• Bay leaf. Infuses subtle savoury aroma during simmering.
• Dried herbs. Thyme, oregano, or Italian seasoning work beautifully here.
• Smoked paprika. Adds warmth and light smokiness.
• Chipotle powder. Optional but recommended for gentle heat.
• Salt. Adjusted to taste, depending on the broth and seasonings used.

How to Make Sweet Potato Chickpea Soup

Easy Chicken Broth

Place the chicken thighs in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer, skimming any foam from the surface, until the meat is very tender and easily falls from the bone, about 40–45 minutes. Remove the chicken, discard the skins, and shred the meat. Set both the broth and shredded chicken aside. You should have about 7 cups of broth; add a little water later if needed.

Chunky Sweet Potato Soup

To make this Sweet Potato Chickpea Soup, start by sautéing the onions and garlic in olive oil until soft and fragrant. Add the carrots and sweet potatoes and cook briefly to develop flavour, then pour in the chicken broth along with the bay leaf, dried herbs, smoked paprika, chipotle, and salt. Bring to a gentle simmer and cook until the sweet potatoes are almost tender.

Stir in the chickpeas and shredded chicken, then simmer for a few more minutes until everything is soft and well combined. Taste and adjust the seasoning as needed, remove from the heat, and serve hot with your favourite garnishes.

More Hearty Soup Recipes

Are you looking for more fun recipes like this Sweet Potato Chickpea Soup? Be sure to check more recipes below.

• Chunky Sweet Potato Soup
• Carrot Cheddar Soup
• Celeriac Pear Soup
• Potato Fennel Bacon Soup
• Chicken Borscht

I’d love for you to try this cozy soup. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

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Sweet Potato Chickpea Soup

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Soups for Every SeasonDifficulty: Easy

Servings

6-8

servings

Prep time

10

minutes

Cooking time (broth)

50

minutes

Cooking time (soup)

30-35

minutes

A chunky sweet potato chickpea soup with warming spices and tender chickpeas. Cozy, filling, and perfect for cooler days.

Cook Mode

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Ingredients

• Easy Chicken Broth:

• 3-4 chicken things with skins

• 8 cups water

• Sweet Potato Chickpea Soup:

• 1 tbsp. (15 ml) olive oil or other cooking oil

• 2 large onions, sliced

• 3-4 garlic cloves, minced

• 1 large carrot, peeled and sliced

• 2 large-medium sweet potatoes (~1,5 lb.), peeled and cubed

• 1 can (400 ml.) chickpeas, drained and rinsed

• 1 bay leave

• 2/3 to 1 tbsp. dried herbs (such as thyme, oregano or Italian seasonings)

• 1/2 tbsp. smoked paprika

• ~1/2 tsp. salt or more, to taste

• ~1/4 tsp. chipotle powder or more, to taste

Directions

• Easy Chicken Broth:
• Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer, skimming the scum, until the meat falls from the bone, about 40-45 minutes. Remove chicken, discards the skins (You can add them to your dog’s dinner bowl), and shred the meat. Set aside the broth and chicken. While simmering, some of the liquid will evaporate, but you should yield about 7 cups of broth. If this amount will not be enough for the desired soup consistency, you can always use some water.
• Sweet Potato Chickpea Soup:
• In a large heavy-bottomed pot heat the oil over low-medium heat and cook the onions and garlic, 5-7 minutes.
• Increase heat to medium. Add the carrots and sweet potatoes and slightly brown for about 7 to 10 minutes.
• Add the all the chicken broth (~7 cups) along with the herbs and seasonings. Cover and simmer, skimming the scum, for about 10-12 minutes or until the sweet potatoes are almost soft.
• Stir in the chickpeas along with the shredded chicken and simmer for another 5 minutes or until the sweet potatoes are soft. Try and adjust the seasonings, if necessary. Off heat.
• Garnish as desired and enjoy!