Kumara and Chickpea Soup

    1 hour

    This vegetable soup with kumara, chickpeas, capsicum, and other veggies is a delicious meal for any occasion. Try serving with a crusty bread.

    208 people made this

    Serves: 10 

    • 4 tablespoons olive oil
    • 2 cups diced onion
    • 1/2 cup diced celery
    • 2 cloves garlic, crushed
    • 2 cups kumara, peeled and diced
    • 2 teaspoons paprika
    • 1 teaspoon ground turmeric
    • 1 teaspoon dried basil
    • 1 teaspoon salt
    • ground cinnamon, to taste
    • cayenne pepper, to taste
    • 1 bay leaf
    • 3 cups (750ml) chicken stock
    • 1 tablespoon tamari
    • 1 cup tomato, diced
    • 1 1/2 cup chickpeas, cooked
    • 3/4 cup green capsicum, diced

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Heat olive oil in a saucepan over medium-high heat. Saute onion, garlic, celery and kumara for about 5 minutes or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne and bay leaf. Stir to blend then stir in chicken stock and tamari. Cover and simmer over low heat for 15 minutes.
    2. Add tomatoes, chickpeas and green capsicum to the soup and simmer for another 10 minutes or until all of the vegetables are tender. Adjust salt and pepper to taste.


    Tamari is a dark form of soy sauce made purely from soy unlike some others that may contain wheat also. Normal soy sauce can be used as a substitute.


    To make this dish vegan, substitute the chicken stock for vegetable stock.


    Kumara is known in Australia as a Sweet Potato.

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    Reviews in English (169)


    Yum... loads of veggies and it tastes great too! I am not good at estimating how amounts of veggies translate into cups of ingredients, so I bought too much produce at the store. I learned from it though and hopefully this info will help others: 2 c. sweet potatoes = two smallish sweet potatoes; 2 c. onion = 1 yellow onion; 1/2 c. celery = 3 stalks; 1 c. tomato = 2 small tomatoes (the little ones that come on the vine); 3/4 c. gr. pepper = about 2/3 of a regular green pepper. Woo hoo!  -  28 Sep 2008  (Review from Allrecipes USA and Canada)


    Definitely double the stock. I skipped the saute step and just put all ingredients in the crock pot on low for 8 or so hours. The house smelled wonderful and the soup was a huge hit with our guests. I doubled the sweet potato just because we enjoy it so much. I subbed soy sauce for tamari and left out the turmeric because I didn't have any. Easy and so satisfying on a cold January night!  -  21 Jan 2008  (Review from Allrecipes USA and Canada)


    I must say that the aroma was absolutely heavenly as this was cooking! My modifications: I cut the oil in half, I added the peppers in with the onions/garlic/sweet taters in the beginning, used a full can of garbanzo beans, cut the salt in half, and added an extra cup of broth (beef instead of chicken because it's what I had on hand). This is a very flavorful soup, and the spice combination is unique for a vegetable soup. Very delicious and I will make again, even in the dead heat of summer.  -  05 Aug 2008  (Review from Allrecipes USA and Canada)