Chickpea & Sweet Potato Noodle Soup

Sweet Potato Noodle Soup

It’s pretty clear how I’m handling winter this year: lots of big, bold, spicy food. Chili, saffron, ginger, and paprika are on heavy rotation these days, and I’m surviving cold days with hot meals infused with far-away flavours.

The inspiration for this dish came from harira, a spicy Moroccan and Algerian soup that is traditionally eaten during Ramadan. I made it a lot when I first went vegetarian, about 16 years ago, but after adding several more recipes to my repertoire, kind of forgot about it. In the interest of internally thawing out my bod, I thought I would dust off this old favourite and give it a couple updates.


You’ll often see a lot of harira recipes calling for rice or pasta, but I wanted to go the grain-free route on this one, so I pulled out my trusty spiralizer and make noodles out of sweet potatoes! As much as I love “raw noodles” like spiralized zucchini and beet and carrot, let’s face it: beyond their appearance, they aren’t fooling anyone into believing they are pasta. But something really amazing happens when you cook vegetable noodles just a little bit – they actually become rather tender, yielding, and able to absorb other flavours. Sweet potato noodles are definitely a favourite of mine, especially in cooked dishes like this one. They add great texture, and of course, noodle-free oodles of nutrients (try saying that five times).

Sweet Potato Noodle Soup

You don’t have to soak the lentils for this dish, but it will cook faster it you do, plus the lentils themselves will be far more digestible. And of course you can use canned chickpeas instead of cooking them from dried, but because you won’t be blending them up (into hummus, for instance) I promise it’s worth the effort for not-totally-mushy results. If you’ve never tried cooking your own chickpeas from scratch, maybe now is the time to take the plunge! You’ll never go back, I promise. 

Sweet Potato Noodle Soup


In other news, I’ve added two new recipes to the My New Roots App! If you’re craving a little more in the way of raw, juicy sunshine, here are two brand-new and exclusive smoothie bowls for your pleasure: the Zippy Zucchini Smoothie Bowl and the Plum Dandy Smoothie Bowl. If you have the app already simply update it, and if you don’t, you can download it here.


And this week I’m in Sri Lanka, all thanks to Cinnamon Hotels for kidnapping me from the icy cold and transporting to me to a tropical paradise full of exotic fruits, cerulean 29° ocean water, and annoyingly perfect palm-tree-sunset-white-sand-beach situations. If you don’t want to be jealous, you should probably avoid my Instagram, okay?

Stay cozy out there!
xo, Sarah B


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  4. Nicole Perry

    I love the idea of spiralizing some sweet potato for a soup component — such a fun visual and textural touch. I also just made your North African Sundried Tomato Soup and Garlic Cloud Soup and they were both 🙌🏻💯. (I had wisdom teeth surgery two weeks ago, so they were perfect recovery food, nourishing, delicious, and soft!)

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  11. sue mcmahon

    Finally the stars aligned (ingredients all in kitchen on same week…except the coriander, used extra parsley..) and I made this soup.

    Ingenious spice mixture – caraway and saffron I had never used before. Absolutely delish – mine is also a bit purple because of the sweet potato type! Many thanks, Sue

  12. Stacy

    Wow. Your food looks wonderful. I am so excited I clicked on that link to your blog! I have an auto-immune disorder, so the fact that you food is packed with good stuff makes me really happy.

  13. Alicia Lawrence

    This is my new favorite Spiralizer recipe!! So good and it is packed with healthy spices like turmeric which is something I’ve been trying to add more of to my dinners. Thanks for sharing this David and Luise!!

    • Alicia Lawrence

      This is my new favorite Spiralizer recipe!! So good and it is packed with healthy spices like turmeric which is something I’ve been trying to add more of to my dinners. Thanks for sharing this, Sarah!!

  14. julia binfield

    Another gorgeous day here in Milan, sunny but cold,
    so I’m trying this soup out on a few friends for dinner tonight!
    Thanks to Priscilla Woolworth for pointing me in your direction,
    and to you Sarah for such wonderful recipes.

  15. Emily

    This looks completely delicious! My spiraliser has been gathering a bit of dust recently, but you’ve reminded me to pull it out again 😉 . Have a wonderful time in the sunshine!

  16. Suz

    I never leave comments, but I just wanted to tell you how delicious this soup is. DELICIOUS.
    It made about six amazing, delicious servings, so, say hello to a week’s worth of lunches to bring work and make allll coworkers jealous.

  17. Elisa

    Never tried sweet potato noodles before, I guess no is the time. Looks so, so good. And since it’s still chilly over here in Germany, this would make an awesome dinner. Thanks for sharing Sarah 🙂

    Have fun in Sri Lanka if you’re still there,

  18. dorisinamsterdam

    Dear Sarah,
    Just orderd a spiralizer and soon I’ll make this great looking dish. Thanks for sharing the recipe. One question: what kind of lentils do you use?

  19. Beatrice Barbareschi

    Deeelicious! Big hit even on my two year old who loved smelling the spices cooking in the oil and mixing the soup in his bowl before devouring the noodles 🙂 Thank you for the recipe – it’s made a cold day in Oxford feel warm and cosy!

  20. ulla

    So. Yes, the soup. Thinking about serving that to guests coming over tomorrow, not sure yet. It looks great, and I will definitely try the sweet potatoe noodles sooner or later.
    But that’s not why I’m writing. Those smoothie bowls. I want those. I’d buy the app just for that, I’m sure there are loads of other brilliant recipes. But. I have a windows-phone, not an iphone. I now wonder whether you’ve ever considered going beyond Apple, or whether it would be possible to purchase those smoothie-recipes individually. Would that be possible?

  21. Annie

    We made this Friday evening and ate leftovers for pretty much every meal the rest of the weekend. It is so ridiculously good! It was my first time using my new spiralizer, and I was amazed at how well the sweet potato noodles held up.

  22. me

    Fantastic Soup!! Made it today and it was wonderful. Used lentils that were soaked for 4 hours…also, did NOT use canned chickpeas; soaked dried chickpeas about 36 hrs in water with a bit of apple cider vinegar…rinsed repeatedly then cooked in fresh water with a pinch of baking soda…SOOO much better than canned chickpeas…and so easy!! Everything was perfect with this soup…the spices all come together esp with the lemon…and the sweet potato noodles are awesome!! One tip when plating: scoop out the soup into bowls and then use tongs to “fish out” the sweet potato noodles and top off each bowl…YUM on so many levels!!

  23. Jodi

    I am so obsessed with hot smoked paprika these days! It sure cures these winters blues! Have a fabulous trip – oh the food you’ll eat! Enjoy x

  24. Laney

    Just made this soup and it tastes great 😉 thanks for recipe. Wondering if it would freeze well as I have so much left over …?.

  25. Sara

    I’ve been following your blog for awhile now and was delighted to see that you’re in Sri Lanka! My mom is Sri Lankan and we go back often to see family. I would love to see your take on some of our food… My favourite dish is string hoppers with Kiri hodi (, milk gravy — it’s coconut milk) and pol sambol. Have fun!

  26. Inês

    Hi Sarah! This looks so delicious, comforting and warming, but also colorful and exciting, like a little bit of summer to warm up winter days. Hoping your app will soon be available to android or windows phone. enjoy your beach and cooking time in Sri Lanka 🙂

  27. Bita

    Hi Sarah, this soup looks amazing. Love the sound of all the middle eastern spices – I can almost smell it. Thanks for sharing your recipe ✨ Bita

  28. Rita

    This looks absolutely perfect! I especially love the fact that this recipe calls for ingredients I always have in my pantry. I’ll be making this very very soon.

    Love, Rita xo

  29. Kathryn

    Every time. You do it to me every time. I’m so impressed by everything you create. I love these sweet potato noodles. I can’t wait to add this to my list of fabulous Sarah recipes! I am just now polishing off the last of your banana granola. That stuff is RIDICULOUS!

  30. Ketmala

    This soup looks amazingly delicious Sarah & the new smoothie bowls are on my list.
    Have a FUNtastic stay in sunny Sri Lanka eating local yummies and sipping fresh young coconut water. Lots of hugs & kisses
    ps: I guess 2-3 large sweet potatoes will do here, right? 😉

  31. Maya

    Hi Sarah, this sounds delicious! Could you recommend a spiralizer? Also, is that a Le Creuset dutch oven in one of the pictures? It’s just that I’ve been looking for a good dutch oven for ages in light blue /teal color without any luck 🙂

  32. Allyson

    I’ve yet to try the spiralized veggie trend- I love my pasta and I can’t imagine that they’d be a happy substitute. I usually would rather just throw extra veggies into the pasta itself. However, I am super interested in how you describe the sweet potato noodles here. Maybe this is the nudge I need to give something new a try.

  33. Dorothy Lamb

    This soup sounds so good and yummy!! How many sweet potatoes are measurement wise do you for the sweet potato noodles!!! Would be really good on a cold cold day which we are having many of those here in Minnesota!!!

  34. nettelie

    Ka-POW! I am soooo making this soup this weekend. And I am soooo not jealous of you. Not even a bit. Noooot even a tiny bit. Like, whatever.

  35. Molly

    Hey Sarah, HOLY SMOKES this looks amazing. I added zucchini noodles in place of regular noodles in a chicken noodle soup recipe and, man, life has never been the same.

    I don’t see sweet potatoes in the ingredient list? Am I just missing it? How many do you use? Also, do you spiralize the sweet potatoes raw?

    Anyway, I can’t wait to try this recipe! Thanks!

  36. Danyalle

    This looks soooooo delicious … definitely going to make it!!! Just have one question, recipes states ” 14 oz / 400ml canned tomatoes” not sure if that means diced, whole tomatoes or crushed? Please advise so I can make this yummy soup. Thank you 🙂

    • Sarah Britton

      Thank you for pointing this out – I usually used whole canned tomatoes (and I’ve updated the recipe) but you can also used canned chopped tomatoes – whatever you have on hand!

      Sarah B

  37. Sophie MacKenzie

    I’m digging these sweet potato noodles! They look a million times better than the gelatinous ones you can find prepackaged here <3 Have fun in Sri Lanka and soak up some extra sun for us.

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