Description
This Moroccan Sweet Potato Soup with Chickpeas is a hearty, warming soup that’s perfect for cold weather. The rich flavors of Moroccan spices combined with the creaminess of sweet potatoes and the nutritional power of chickpeas make this soup a must-try dish. Ideal for a comforting weeknight dinner or as a nutritious meal option.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 2 large sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Greek yogurt or coconut yogurt (for serving, optional)
Instructions
- Prepare the Base:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until softened, about 5 minutes.
- Add Spices:
- Incorporate the minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, cayenne pepper, and ground turmeric.
- Stir constantly and cook for 1-2 minutes until the mixture is fragrant.
- Cook Sweet Potatoes:
- Mix in the diced sweet potatoes, ensuring they are well coated with the spices.
- Continue to cook for 2-3 minutes, stirring occasionally.
- Simmer the Soup:
- Pour in the vegetable broth and add the diced tomatoes with their juices.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Blend the Soup:
- Once the sweet potatoes are tender, use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, you can blend the soup in batches using a regular blender, then return it to the pot.
- Add Chickpeas:
- Stir in the chickpeas and season with salt and pepper to taste.
- Heat through to warm the chickpeas.
- Serve:
- Ladle the soup into bowls, garnishing each with chopped cilantro.
- For added creaminess, swirl in a spoonful of Greek or coconut yogurt just before serving.
Notes
- Variations: Add a pinch of chili flakes for a spicy kick or a splash of coconut milk for extra creaminess.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Calories: 290 kcal
- Sugar: 13 g
- Sodium: 478 mg
- Fat: 6 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg