Description
Indulge in the warmth and comfort of Moroccan Sweet Potato Soup with Chickpeas. This hearty vegan soup features a rich blend of aromatic spices, creamy sweet potatoes, and protein-packed chickpeas, making it the perfect dish for chilly evenings or a nutritious lunch.
Ingredients
Scale
- 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)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until softened, about 5 minutes.
- Add minced garlic and spices (cumin, coriander, cinnamon, ginger, cayenne, turmeric). Stir constantly for 1–2 minutes until fragrant.
- Incorporate diced sweet potatoes and cook for an additional 2–3 minutes.
- Pour in vegetable broth and add diced tomatoes with juices; bring to a simmer. Cook covered for 15–20 minutes until sweet potatoes are tender.
- Blend the soup using an immersion blender until smooth or transfer to a regular blender in batches.
- Stir in chickpeas; season with salt and pepper to taste. Heat through.
- Serve hot, garnished with chopped cilantro and optional yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg