Warm and Spicy Moroccan Sweet Potato & Chickpea Soup
1 hour 30 minutes
653 reads
About Warm and Spicy Moroccan Sweet Potato & Chickpea Soup
Escape to the vibrant flavors of Morocco with this warming and hearty sweet potato and chickpea soup! Perfect for chilly evenings or anytime you crave a comforting, healthy meal, this recipe is surprisingly easy to make.This fragrant soup blends the sweetness of roasted sweet potatoes with the earthiness of chickpeas and a touch of warming spices. It's a delicious and satisfying vegetarian option that's packed with flavor and nutrients.Whether you're a seasoned cook or a kitchen novice, you'll be delighted by how quickly this flavorful soup comes together. Get ready to experience a taste of Morocco in every spoonful!
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
Aromatics & Spices
- 2 tbsp Olive Oil
- 1 Chili adjust to your spice preference, finely chopped, red
- 1 medium Onion finely chopped
- 2 clove Garlic minced
- 2 tsp Cumin Seeds ground cumin can be substituted
- 1/2 tsp Turmeric for color and flavor (optional)
- 1/4 tsp Ginger about 1 inch, fresh ginger can be used, grated, ground
- 1/4 tsp Cinnamon adds warmth (optional), ground
Vegetables & Legumes
- 1 cup Chickpeas dried, or 1 1/2 cups canned, rinsed and drained
- 1 large Potato peeled and diced, sweet
- 4 cup Vegetable Broth or water
Finishing Touches
- 1 tbsp Lemon Juice freshly squeezed
- 1/4 cup Coriander chopped, cilantro, fresh
- Salt to taste
- Pepper black, to taste
Instructions
Sauté Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and chili; cook until softened, about 5 minutes.
- Add cumin, turmeric, ginger, and cinnamon (if using); cook for 1 minute more, stirring constantly, until fragrant.
Add Vegetables and Liquid
- Add diced sweet potato, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
Blend and Simmer
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot.
- Simmer for 10 minutes to allow flavors to meld.
Season and Serve
- Stir in lemon juice, coriander, salt, and pepper. Heat through.
- Serve hot, garnished with extra coriander, if desired.
Recipe Notes
Expert Tips
- For a richer flavor, roast the sweet potatoes before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes.
- If you don't have vegetable broth, water works fine, but broth adds more depth of flavor.
- Adjust the amount of chili to your preference. For a milder soup, use less chili, or omit it entirely.
- Add a dollop of plain yogurt or a sprinkle of toasted nuts for extra creaminess and texture before serving.
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Recipe Nutrition
Calories: 198kcalCarbohydrates: 39gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1582mgPotassium: 555mgFiber: 7gSugar: 12gVitamin A: 10469IUVitamin C: 43mgCalcium: 85mgIron: 3mg
Shruti J
Articles: 9
5 Comments
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This is delightful! Thanks for the recipe.
Such an enticing dish! Thanks for the recipe.
This looks delightful! Thanks for the recipe.
Such a beautiful dish! Can’t wait to try it.
Its cold in Bangalore and I am always in search of soup recipes. I am going to try this over the weekend.