Moroccan Sweet Potato Soup with Chickpeas Recipe

Indulge in the vibrant flavors of Morocco with this hearty and nutritious soup, featuring sweet potatoes, chickpeas, and a blend of aromatic spices.

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 oz) can diced tomatoes
• 1 (14 oz) can chickpeas, drained and rinsed
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish
• Greek yogurt or coconut yogurt, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic, cumin, coriander, cinnamon, ginger, cayenne, and turmeric. Cook for 1-2 minutes, until fragrant.
3. Add sweet potatoes and stir to coat in spices. Cook for 2-3 minutes.
4. Pour in broth and tomatoes with their juices. Bring to a simmer, then reduce heat to low and cover. Simmer for 15-20 minutes, or until potatoes are tender.
5. Blend the soup until smooth using an immersion blender or in batches.
6. Stir in chickpeas and season with salt and pepper to taste. Heat through.
7. Serve hot, topped with cilantro and a dollop of yogurt if desired.

Tips and Variations:

• Spice level: Adjust the amount of cayenne pepper or add harissa for an extra kick.
• Creaminess: Blend in some cashews or use coconut milk for a richer texture.
• Protein boost: Add diced lamb or chicken for added protein.
• Storage: Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.¹ ²

Nutrition Information:

Per serving:

• Calories: 192-290 kcal
• Protein: 7-10g
• Fat: 5-7g
• Carbohydrates: 28-52g
• Fiber: 6-9g
• Sugar: 3-13g
• Sodium: 156-478mg³ ⁴

MoroccanMoroccan Sweet Potato Soup with Chickpeas Recipe

Indulge in the vibrant flavors of Morocco with this hearty and nutritious soup, featuring sweet potatoes, chickpeas, and a blend of aromatic spices.

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 oz) can diced tomatoes
• 1 (14 oz) can chickpeas, drained and rinsed
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish
• Greek yogurt or coconut yogurt, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic, cumin, coriander, cinnamon, ginger, cayenne, and turmeric. Cook for 1-2 minutes, until fragrant.
3. Add sweet potatoes and stir to coat in spices. Cook for 2-3 minutes.
4. Pour in broth and tomatoes with their juices. Bring to a simmer, then reduce heat to low and cover. Simmer for 15-20 minutes, or until potatoes are tender.
5. Blend the soup until smooth using an immersion blender or in batches.
6. Stir in chickpeas and season with salt and pepper to taste. Heat through.
7. Serve hot, topped with cilantro and a dollop of yogurt if desired.

Tips and Variations:

• Spice level: Adjust the amount of cayenne pepper or add harissa for an extra kick.
• Creaminess: Blend in some cashews or use coconut milk for a richer texture.
• Protein boost: Add diced lamb or chicken for added protein.
• Storage: Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.¹ ²

Nutrition Information:

Per serving:

Sodium: 156-478mg³ ⁴ Sweet Potato Soup with Chickpeas Recipe

Calories: 192-290 kcal

Protein: 7-10g

Fat: 5-7g

Carbohydrates: 28-52g

Fiber: 6-9g

Sugar: 3-13g

Indulge in the vibrant flavors of Morocco with this hearty and nutritious soup, featuring sweet potatoes, chickpeas, and a blend of aromatic spices.

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 oz) can diced tomatoes
• 1 (14 oz) can chickpeas, drained and rinsed
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish
• Greek yogurt or coconut yogurt, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic, cumin, coriander, cinnamon, ginger, cayenne, and turmeric. Cook for 1-2 minutes, until fragrant.
3. Add sweet potatoes and stir to coat in spices. Cook for 2-3 minutes.
4. Pour in broth and tomatoes with their juices. Bring to a simmer, then reduce heat to low and cover. Simmer for 15-20 minutes, or until potatoes are tender.
5. Blend the soup until smooth using an immersion blender or in batches.
6. Stir in chickpeas and season with salt and pepper to taste. Heat through.
7. Serve hot, topped with cilantro and a dollop of yogurt if desired.

Tips and Variations:

• Spice level: Adjust the amount of cayenne pepper or add harissa for an extra kick.
• Creaminess: Blend in some cashews or use coconut milk for a richer texture.
• Protein boost: Add diced lamb or chicken for added protein.
• Storage: Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.¹ ²

Nutrition Information:

Per serving:

• Calories: 192-290 kcal
• Protein: 7-10g
• Fat: 5-7g
• Carbohydrates: 28-52g
• Fiber: 6-9g
• Sugar: 3-13g
• Sodium: 156-478mg³ ⁴