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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
Cook Time 30 minutes
Total Time 40 minutes
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.