Name: Moroccan Sweet Potato Soup with Chickpeas Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Moroccan
Ingredients: 2 medium sweet potatoes; 1 medium onion, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 2 teaspoons cumin; 1 teaspoon smoked paprika; 1 teaspoon coriander; 1 teaspoon turmeric; ½ teaspoon red pepper flakes; ½ teaspoon ground caraway seed; ½ teaspoon cinnamon; 1 tablespoon olive oil; 6 cups low sodium vegetable stock; 18 oz can chickpeas, drained; Juice of 1 lemon; Salt and pepper, to taste; Parsley, for garnish

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Introduction

This Moroccan Sweet Potato Soup with Chickpeas is a comforting and flavorful dish, perfect for chilly days. It combines roasted sweet potatoes with warm spices and hearty chickpeas for a deliciously creamy and satisfying meal.

A bowl of orange soup fills the frame, with a smooth, creamy texture and a few toasted chickpeas floating on top near some green parsley leaves. A small wedge of lemon is partially submerged in the soup on one side. A spoon with an orange handle rests in the bowl, lifting some soup. The bowl itself is white, sitting on a white marbled surface with a green and white plaid cloth draped casually nearby. A few chickpeas and parsley leaves are scattered on the surface around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon coriander
1 teaspoon turmeric
½ teaspoon red pepper flakes
½ teaspoon ground caraway seed
½ teaspoon cinnamon
6 cups low sodium vegetable stock
1 (18 oz) can chickpeas, drained
Juice of 1 lemon
Salt and pepper to taste
Parsley for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Scrub the sweet potatoes well and poke several times with a fork.
Step 2: Bake the sweet potatoes on the prepared pan in the center of the oven for about 1 hour, or until tender when pierced with a fork.
Step 3: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, celery, and minced garlic. Cook, stirring often, for about 5 minutes until the onions are translucent.
Step 4: Stir in cumin, smoked paprika, coriander, turmeric, red pepper flakes, caraway seed, and cinnamon. Cook, stirring frequently, until the spices are fragrant, about 1-2 minutes.
Step 5: Add the vegetable stock, drained chickpeas, and lemon juice. Bring the mixture back to a boil.
Step 6: Slice the roasted sweet potatoes in half lengthwise and scoop out the flesh. Add it to the pot with the soup.
Step 7: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, keeping the vent open to allow steam to escape. Blend until smooth.
Step 8: Taste the soup and season with salt and pepper as needed.
Step 9: Serve hot, garnished with fresh parsley, lemon wedges, and hot sauce if desired.

Tips & Variations

For extra texture, reserve some chickpeas before blending and stir them in at the end.
Add a dollop of yogurt or coconut cream on top for a creamy finish.
Roast chickpeas with Moroccan spices for a crunchy garnish.
Use fresh ginger along with garlic for an additional layer of warmth and flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even warmth. The soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Two bowls of smooth orange soup are placed on a white marbled surface. Each bowl contains a bright orange creamy soup base, topped with a cluster of golden brown roasted chickpeas on one side, fresh green parsley leaves near the chickpeas, and two thin, half-moon slices of lemon resting on the surface of the soup. Between the bowls is a white bowl filled with more golden roasted chickpeas. A green and white checkered cloth is casually draped across the scene. To the right, two ornate gold spoons lie on the white marbled surface next to a small sprig of parsley. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and no animal products. Just ensure your vegetable stock is vegan-friendly.

How can I make the soup spicier?

Increase the amount of red pepper flakes or add a pinch of cayenne pepper to give the soup more heat. Adding hot sauce when serving is also a great option.