Description
Moroccan Sweet Potato Soup with Chickpeas is a comforting and nutritious dish that warms the soul with every spoonful. This hearty soup combines the natural sweetness of sweet potatoes with protein-packed chickpeas, all infused with aromatic spices like cumin, coriander, and cinnamon. Perfect for a cozy dinner or a satisfying lunch, this vegan-friendly recipe is not only delicious but also simple to prepare. With its creamy texture and vibrant flavors, it’s an ideal choice for anyone looking to indulge in healthy comfort food. Serve it with crusty bread or a fresh salad for a complete meal that delights the senses.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 large sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) chickpeas, drained and rinsed
- 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
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until softened.
- Add garlic and spices; stir constantly until fragrant.
- Incorporate diced sweet potatoes; cook for 2-3 minutes.
- Pour in vegetable broth and diced tomatoes; bring to a simmer. Cover and cook until sweet potatoes are tender (15-20 minutes).
- Blend soup until smooth using an immersion blender or regular blender.
- Stir in chickpeas; season with salt and pepper to taste. Heat through.
- Serve garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg