Description
Rich, comforting, and deeply satisfying, this Moroccan Sweet Potato Soup with Chickpeas combines sweet potatoes and chickpeas with aromatic spices for a hearty and nutritious meal.
Ingredients
- 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
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and spices: cumin, coriander, cinnamon, ginger, cayenne pepper, and turmeric. Cook for 1-2 minutes until fragrant.
- Add the diced sweet potatoes and mix well with the spiced onion mixture, cooking for another 2-3 minutes.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a gentle simmer. Reduce heat to low, cover, and simmer for 15-20 minutes or until sweet potatoes are tender.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer to a regular blender in batches, then return to the pot.
- Stir in chickpeas and season with salt and pepper. Heat through and serve garnished with cilantro and a swirl of yogurt if desired.
Notes
Feel free to adjust spice levels and garnish with herbs of your choice. Leftovers can be stored for up to five days in the refrigerator or frozen for three months.
