Why Make This Recipe
Moroccan Sweet Potato Soup with Chickpeas is a warm and comforting dish that showcases the rich flavors of Moroccan spices. It is a healthy choice, packed with nutrients from sweet potatoes and chickpeas. This soup is perfect for chilly days or whenever you need a nourishing meal that is quick and easy to prepare. Plus, it is vegan-friendly and can be enjoyed by everyone!
How to Make Moroccan Sweet Potato Soup with Chickpeas
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)
Directions
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.
How to Serve Moroccan Sweet Potato Soup with Chickpeas
Enjoy this soup warm as a main dish or a hearty appetizer. It pairs beautifully with crusty bread or a simple green salad. For added flavor, serve with a dollop of yogurt and a sprinkle of cilantro on top.
How to Store Moroccan Sweet Potato Soup with Chickpeas
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Tips to Make Moroccan Sweet Potato Soup with Chickpeas
- For extra heat, add more cayenne pepper or a splash of hot sauce.
- If you prefer a chunkier soup, blend only part of the mixture and leave some sweet potatoes whole.
- Experiment with toppings like toasted nuts or seeds for added texture.
Variation
You can add other vegetables such as carrots or spinach for more flavor and nutrition. If you like it creamier, consider adding a splash of coconut milk when blending.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day, as the flavors have more time to meld. Just store it in the fridge or freezer and reheat when ready to eat.
2. Is this soup gluten-free?
Yes, all of the ingredients in this recipe are gluten-free, making it a safe choice for those with gluten sensitivities.
3. Can I substitute the chickpeas?
Yes, you can use other beans like black beans or white beans if you prefer. Just make sure they are cooked or canned and ready to add!
Moroccan Sweet Potato Soup with Chickpeas
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- 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.
- Mix in the diced sweet potatoes, ensuring they are well coated with the spices. Continue to cook for 2-3 minutes, stirring occasionally.
- 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.
- 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.
- Stir in the chickpeas and season with salt and pepper to taste. Heat through to warm the chickpeas.
- 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
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