Sweet potato, chickpeas and pesto soup

I don’t know, maybe there will be an Italian reading this and thinking ‘what the…’ to himself because I put pesto in a soup. But it doesn’t matter because dried tomatoes pesto fits really well with sweet potatoes and chickpeas. This is definitely a dish that you make on days when you just want to throw everything in a pot and later enjoy that flavours.

For 4 people; Very simple; 30 minutes

2 tablespoons of coconut oil
1 big onion; chopped
1 bigger sweet potato; peeled and cut to cubes
400 g cooked chickpeas
4-6 spoonfuls of dried tomatoes pesto
6-8 dl water
Salt

1. Melt the coconut oil in a bigger pot and add onion and sweet potato. Saute for about 5 minutes.
2. Add all the other ingredients and mix well. Cook for 15-20 minutes or until the potatoes are totally cooked.
3. You can serve the dish immediately or blend a part of sweet potatoes and chickpeas – that’s how you’ll get a thicker consistency.

Wise-ass corner

Make your bowl even more delicious with some topping. I added shredded coconut and dried oregano. You can also add olive oil, sour cream, roasted nuts,…