Purple Sweet Potato and Chickpea Pot Pie Soup with Rosemary Biscuits
You don't have to give up your pot pie dreams when you give up meat! This sweet potato and chickpea pot pie soup is super hearty and extra delicious when served with warm and flaky homemade rosemary biscuits.
Yield: 6-8 servings
For the rosemary biscuits
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 2 tbsp minced fresh rosemary
  • 1 tsp kosher salt
  • ½ cup cold butter, cut into ½-inch cubes
  • ¾ cup cold milk
  • ¼ cup cold heavy cream
For the soup
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 1 large purple sweet potato, peeled and diced
  • 4 garlic cloves, minced
  • 2 tablespoons butter
  • ⅓ cup flour
  • 3 cups vegetable broth
  • 3 cups whole milk
  • 1 pinch red pepper flakes
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • 1 lb frozen peas
  • 1 lb frozen corn
  • salt, to taste
For the biscuits
  1. Heat oven to 450F.
  2. Toss together the flour, baking powder, rosemary, and salt in a large bowl. Whisk to combine.
  3. Add the butter cubes to the flour mixture and toss to coat the butter pieces with flour. Use a pastry blender to cut the butter into the flour until the butter is broken down into pea-sized pieces.
  4. Stir in the milk.
  5. Dust a work surface with flour. Place the dough onto the prepared surface and dust with flour. Knead 10 times. Work the dough into a rectangle that is about 1.5 inches thick. Cut into 8 pieces and place on a parchment-lined baking sheet. Brush with the heavy cream and bake for 10-15 minutes or until golden. Serve warm.
For the chickpea pot pie soup
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the onions, carrots, sweet potato, and garlic to the pot. Saute until onions are tender, about 7 minutes. Stir in the butter and let it melt. Stir in the flour and cook for about 30 seconds, stirring constantly.
  2. Slowly pour in the vegetable broth and milk. Stir in the red pepper flakes. Bring to a boil and then lower to a simmer. Cook until thickened. Stir in the chickpeas, peas, and corn. Simmer until heated through. Season to taste with salt and black pepper. Serve warm.
Biscuits adapted slightly from Nutmeg Nanny
Soup adapted from The Garlic Diaries
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/02/purple-sweet-potato-and-chickpea-pot-pie-soup-with-rosemary-biscuits.html