Moroccan Sweet Potato Soup with Chickpeas

Why Make This Recipe

Moroccan Sweet Potato Soup with Chickpeas is a delicious and hearty dish. It’s healthy, vegan-friendly, and bursting with flavor. This soup is perfect for warm lunches or cozy dinners. The combination of sweet potatoes and chickpeas offers great nutrition, and the spices bring warm and comforting aromas to your kitchen. It’s an easy recipe that everyone can enjoy, making it a fantastic choice for family meals or gatherings.

How to Make Moroccan Sweet Potato Soup with Chickpeas

Ingredients:

• Sweet potatoes, peeled and cubed
• Chickpeas, drained and rinsed
• Onion, chopped
• Garlic, minced
• Carrots, diced
• Vegetable broth
• Olive oil
• Tomato paste
• Ground cumin
• Ground coriander
• Cinnamon
• Paprika
• Ground ginger
• Salt and pepper
• Fresh herbs (cilantro or parsley)
• Lemon juice

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and carrots, sauté until softened.
3. Stir in minced garlic and cook until fragrant.
4. Add tomato paste and all spices (cumin, coriander, cinnamon, paprika, ginger), and stir well.
5. Add sweet potatoes, chickpeas, and vegetable broth. Bring to a boil.
6. Reduce heat and let simmer for 20 minutes or until sweet potatoes are tender.
7. Use an immersion blender to partially or fully blend the soup based on your preference.
8. Season with salt and pepper to taste.
9. Stir in lemon juice and fresh herbs before serving.

How to Serve Moroccan Sweet Potato Soup with Chickpeas

Serve the soup hot in bowls. You can garnish it with fresh herbs like cilantro or parsley for added flavor and color. Pair it with crusty bread or a side salad for a complete meal. It’s perfect for a comforting lunch or a light dinner.

How to Store Moroccan Sweet Potato Soup with Chickpeas

You can store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled soup in freezer-safe containers or bags. It will keep well for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Tips to Make Moroccan Sweet Potato Soup with Chickpeas

• For a creamier texture, blend the soup more thoroughly.
• Add more or less spice depending on your heat preference.
• Make sure to rinse the chickpeas well to remove excess sodium and preservatives.
• Enhance the flavor by letting the soup simmer longer than the recommended time.

Variation

If you want to mix things up, try adding other vegetables like spinach or kale for extra nutrients. You can also top it with toasted nuts or seeds for added crunch.

FAQs

1. Can I make this soup ahead of time?
Yes, this soup is great for meal prep. You can make it a day or two in advance and store it in the fridge.

2. Is this soup gluten-free?
Yes, all the ingredients used in this recipe are gluten-free.

3. Can I use canned sweet potatoes instead of fresh ones?
While you can use canned sweet potatoes, fresh ones give the best flavor and texture. If using canned, reduce cooking time.

Moroccan Sweet Potato Soup with Chickpeas

A delicious and hearty vegan soup made with sweet potatoes, chickpeas, and warm spices. Perfect for lunches and cozy dinners.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Moroccan, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 large Sweet potatoes, peeled and cubed Fresh sweet potatoes provide the best flavor.
• 1 can Chickpeas, drained and rinsed Rinse well to remove excess sodium.
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 medium Carrots, diced
• 4 cups Vegetable broth Use low-sodium broth if preferred.
• 2 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1/2 teaspoon Cinnamon
• 1 teaspoon Paprika
• 1/2 teaspoon Ground ginger
• to taste Salt and pepper Adjust according to preference.
• 1/4 cup Fresh herbs (cilantro or parsley) For garnish.
• 1 tablespoon Lemon juice

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and carrots, sauté until softened.
3. Stir in minced garlic and cook until fragrant.

Cooking

1. Add tomato paste and all spices (cumin, coriander, cinnamon, paprika, ginger), and stir well.
2. Add sweet potatoes, chickpeas, and vegetable broth. Bring to a boil.
3. Reduce heat and let simmer for 20 minutes or until sweet potatoes are tender.
4. Use an immersion blender to partially or fully blend the soup based on your preference.
5. Season with salt and pepper to taste.

Serving

1. Stir in lemon juice and fresh herbs before serving.
2. Serve the soup hot in bowls, garnished with fresh herbs. Pair it with crusty bread or a side salad.

Notes

For a creamier texture, blend the soup more thoroughly. Add more or less spice depending on your heat preference. Make sure to rinse the chickpeas well to remove excess sodium and preservatives. Enhance the flavor by letting the soup simmer longer than the recommended time. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.