Description
This Moroccan Sweet Potato Soup with Chickpeas is a heartwarming blend of rich spices and comforting flavors. The sweetness of the roasted sweet potatoes pairs perfectly with the earthiness of chickpeas and the warmth of fragrant cumin, smoked paprika, and cinnamon. It’s a healthy, filling, and delicious soup that showcases the vibrant flavors of Moroccan cuisine.
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 garnishY
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Scrub the sweet potatoes and poke them several times with a fork. Place on the prepared pan and bake for 1 hour or until tender.
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and garlic, cooking for about 5 minutes until onions are translucent.
Add cumin, smoked paprika, coriander, turmeric, red pepper flakes, caraway seed, and cinnamon. Stir and cook until the spices become fragrant.
Pour in the vegetable stock, chickpeas, and lemon juice. Bring the soup back to a boil.
Once the sweet potatoes are cooked, slice them in half and scoop out the flesh. Add the sweet potato to the soup.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend, ensuring the vent is open to avoid pressure buildup.
Season the soup with salt and pepper to taste.
Serve hot, garnished with parsley, lemon wedges, and optional Spiced Lemon Roasted Chickpeas or hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 220