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Moroccan Sweet Potato Soup with Chickpeas Recipe

Moroccan Sweet Potato Soup with Chickpeas Recipe
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★★★★★

5.2 from 28 reviews

This Moroccan Sweet Potato Soup with Chickpeas is a warm, hearty, and aromatic dish featuring a rich blend of spices and tender sweet potatoes, simmered to perfection. Enhanced with chickpeas for protein and a creamy yogurt garnish, this soup offers a delicious and nutritious meal inspired by Moroccan flavors.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced

Spices

  • 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

Main Ingredients

  • 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

Garnish & Serving

  • Fresh cilantro, chopped (for garnish)
  • Greek yogurt or coconut yogurt (for serving, optional)

Instructions

  1. Prepare the Base: Heat the olive oil in a large pot over medium heat to create the foundation for your soup.
  2. Sauté Onion: Add the diced onion and cook until softened, about 5 minutes, stirring occasionally to avoid burning.
  3. 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 fragrant.
  4. Cook Sweet Potatoes: Add the diced sweet potatoes, stirring to coat them evenly with the spiced mixture. Continue cooking for 2-3 minutes, stirring occasionally to let the flavors develop.
  5. Simmer the Soup: Pour in the vegetable broth and add the diced tomatoes along with their juices. Bring the mixture to a simmer, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the sweet potatoes are tender.
  6. Blend the Soup: Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
  7. Add Chickpeas: Stir in the chickpeas and season with salt and pepper to taste. Heat through until the chickpeas are warmed.
  8. Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro. For added creaminess, swirl in a spoonful of Greek or coconut yogurt just before serving.

Notes

  • You can adjust the cayenne pepper amount to control the heat level of the soup.
  • For a vegan option, use coconut yogurt instead of Greek yogurt for serving.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • If you prefer a chunkier texture, blend only half the soup before adding the chickpeas.
  • Serve with warm crusty bread or pita for a complete meal.

Nutrition

Keywords: Moroccan sweet potato soup, chickpea soup, vegan soup, spiced soup, healthy soup, vegetarian, gluten free

Find it online: https://biteandenjoy.com/moroccan-sweet-potato-soup-with-chickpeas-recipe/