Description
A comforting and aromatic soup featuring sweet potatoes and chickpeas, seasoned with warm spices including cumin and coriander.
Ingredients
- 2 sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup roasted chickpeas for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened and fragrant (3-5 minutes).
- Add the diced sweet potatoes, stir well, and pour in the vegetable broth. Bring to a gentle boil.
- Add cumin, coriander, cinnamon, paprika, and season with salt and pepper. Let simmer until sweet potatoes are tender (15-20 minutes).
- Stir in rinsed chickpeas and cook for another 5 minutes.
- Blend the soup for a smooth texture or leave it chunky, as desired. Serve hot, topped with roasted chickpeas.
Notes
For added heat, consider adding cayenne pepper or red pepper flakes. Adjust the seasoning to taste.
