Moroccan Sweet Potato Soup with Chickpeas is a comforting and delicious dish that warms you up from the inside out. Perfect for chilly days, this soup is filled with flavors and packed with healthy ingredients. It’s great for lunch or dinner, and your family will love it!
Why Make This Recipe
Making this soup is a great way to enjoy nutritious ingredients like sweet potatoes and chickpeas. It’s easy to prepare and very satisfying. Plus, it’s a wonderful way to introduce your family to Moroccan flavors without needing complicated cooking skills. This dish is perfect for cozy nights or busy weeks because it’s quick and simple!
How to Make Moroccan Sweet Potato Soup with Chickpeas
Ingredients
- 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)
Directions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, cayenne pepper, and ground turmeric. Cook for 1-2 minutes, stirring constantly, until fragrant.
- Add the diced sweet potatoes to the pot and stir to coat them with the spices. Cook for 2-3 minutes.
- Pour in the vegetable broth and diced tomatoes (with their juices). Bring the soup to a simmer, then reduce the heat to low. Cover and let simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are cooked, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth, then return it to the pot.
- Stir in the drained and rinsed chickpeas. Season the soup with salt and pepper to taste.
- Serve the Moroccan Sweet Potato Soup hot, garnished with chopped fresh cilantro. Optionally, swirl in a spoonful of Greek yogurt or coconut yogurt before serving for added creaminess.
How to Serve Moroccan Sweet Potato Soup with Chickpeas
Serve this soup hot in bowls. You can add some fresh cilantro on top for a pop of color. If you like, offer some crusty bread or rolls on the side for dipping.
How to Store Moroccan Sweet Potato Soup with Chickpeas
Let any leftover soup cool down to room temperature. Then, store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Moroccan Sweet Potato Soup with Chickpeas
- Always taste the soup as it cooks. This way, you can adjust the salt and spice levels to your liking.
- If you want a creamier soup, blend it longer.
- You can also add other veggies like carrots or spinach for extra nutrition.
Variation
Feel free to add diced bell peppers or replace the chickpeas with lentils for a different flavor. You can adjust the spices if you prefer less heat.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can. Just chop them up and add them with the broth.
Is this soup vegan?
Yes, this soup is entirely plant-based and vegan-friendly!
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, so it’s great for meal prep. Just heat it up when you’re ready to eat!
