Moroccan Sweet Potato Soup with Chickpeas

Moroccan Sweet Potato Soup with Chickpeas: A Flavorful, Comforting Dish

This Moroccan Sweet Potato Soup with Chickpeas is a perfect blend of warming spices and hearty vegetables. Packed with protein-rich chickpeas, tender sweet potatoes, and fragrant Moroccan-inspired spices, it’s a wholesome and flavorful soup that will warm you up from the inside out. The addition of fresh lemon juice brightens the flavors, while the rich spices create a comforting and aromatic meal. Whether you’re serving this for a cozy dinner or as part of a meal prep plan, this soup is sure to satisfy.

Ingredients:

• 2 medium sweet potatoes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground caraway seed
• 1/2 teaspoon cinnamon
• 6 cups low-sodium vegetable stock
• 1 (18 oz) can chickpeas, drained
• Juice of 1 lemon
• Salt & pepper, to taste
• Fresh parsley, for garnish

Directions:

1. Roast the sweet potatoes. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Scrub the sweet potatoes clean and poke them several times with a fork. Place them on the prepared pan and roast for about 1 hour, or until tender. Set aside to cool slightly.
2. Sauté the vegetables. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté for about 5 minutes until the onion is soft and translucent.
3. Toast the spices. Stir in the cumin, smoked paprika, coriander, turmeric, red pepper flakes, caraway seed, and cinnamon. Cook for an additional minute, stirring continuously, until the spices are fragrant.
4. Add the liquids and chickpeas. Pour in the vegetable stock, drained chickpeas, and the juice of one lemon. Bring the soup to a boil, then reduce to a simmer.
5. Incorporate the sweet potatoes. Once the sweet potatoes are roasted and tender, slice them in half and scoop out the flesh. Add the sweet potato to the soup, stirring to combine.
6. Blend the soup. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, making sure to leave the lid slightly ajar to allow steam to escape and avoid pressure buildup.
7. Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley, and a side of lemon wedges for an extra zing. For added texture, top with Spiced Lemon Roasted Chickpeas or a drizzle of hot sauce.

Recipe Notes:

• Make it Spicier: If you enjoy a bit more heat, feel free to increase the red pepper flakes or add a dash of cayenne pepper.
• Storage: This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
• Add Toppings: For an extra burst of flavor and texture, top the soup with roasted chickpeas, croutons, or a dollop of yogurt.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6 servings
• Calories: 220 kcal per serving

This Moroccan Sweet Potato Soup with Chickpeas is not only comforting and delicious but also packed with nutrients. The sweet potatoes provide a subtle sweetness, while the combination of spices adds warmth and depth to the dish. Perfect for a cozy evening, this soup is a great option for vegans and anyone looking for a healthy, satisfying meal!

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