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Easy Moroccan-Spiced Sweet Potato and Chickpea Soup

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5 from 148 reviews

A warming and nourishing soup filled with sweet potatoes and chickpeas, enhanced by aromatic spices, transporting you to the sun-drenched landscapes of Morocco.

Ingredients

Scale
  • 2 cups sweet potatoes, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth, low sodium preferred
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tsp ground ginger
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped for garnish
  • 2 tbsp olive oil, for sautéing

Instructions

  1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Then, add the garlic and sauté for another minute.
  2. Stir in the spices: Add the cumin, coriander, cinnamon, smoked paprika, and ginger. Toast for 1-2 minutes until fragrant.
  3. Toss in the vegetables: Add the sweet potatoes and chickpeas and stir well to coat in the spices. Cook for another 2 minutes.
  4. Add the broth: Pour in the vegetable broth, stirring to combine. Bring to a gentle boil, then reduce heat and let it simmer for 20 minutes.
  5. Blend the soup: Remove from heat and use an immersion blender to puree the soup until smooth.
  6. Stir in the lemon juice: Once blended, add lemon juice and season with salt and pepper to taste.
  7. Serve: Ladle the soup into bowls and garnish with cilantro. Enjoy hot!

Notes

This soup can be made ahead of time and tastes better the next day. It pairs well with crusty bread or salads.

Nutrition

Find it online: https://pennykitchenz.com/moroccan-spiced-sweet-potato-chickpea-soup/

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