Moroccan Sweet Potato Soup with Chickpeas Recipe
This Moroccan Sweet Potato Soup with Chickpeas is a hearty and flavorful vegan dish that combines roasted sweet potatoes with aromatic spices and creamy chickpeas. Perfect for cozy dinners, this soup is infused with cumin, smoked paprika, coriander, turmeric, and warming cinnamon, delivering a rich North African-inspired taste. The soup is pureed to a smooth consistency and garnished with fresh parsley and a squeeze of lemon, making it both comforting and nutritious.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
Vegetables & Aromatics
- 2 medium sweet potatoes
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
Spices
- 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
Liquids & Others
- 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
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Scrub the sweet potatoes thoroughly and poke several holes in them with a fork to allow steam to escape. Place them on the baking sheet and bake in the oven for about 1 hour or until they are tender and can be easily pierced with a knife.
- Sauté Aromatics: While the sweet potatoes are roasting, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and minced garlic. Cook, stirring often, until the onions become translucent and the vegetables soften, about 5 minutes.
- Add Spices: Add the cumin, smoked paprika, coriander, turmeric, red pepper flakes, ground caraway seed, and cinnamon to the sautéed vegetables. Stir and cook for about 1-2 minutes until the spices become fragrant, being careful not to burn them.
- Add Liquids and Chickpeas: Pour in the vegetable stock, add the drained chickpeas, and the freshly squeezed lemon juice. Bring the mixture to a boil, then reduce the heat to simmer.
- Scoop Sweet Potatoes: When the sweet potatoes are cool enough to handle, slice them in half lengthwise and scoop out the flesh with a spoon. Add the sweet potato flesh directly into the pot with the other ingredients.
- Puree the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender, being careful not to overfill and leaving the vent open to allow steam to escape.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with chopped parsley and with extra lemon wedges or hot sauce on the side if desired.
Notes
- If you prefer a chunkier texture, blend only half the soup and stir in the unblended portion.
- For extra protein and spice, try topping with spiced lemon roasted chickpeas as a garnish.
- You can substitute sweet potatoes with butternut squash for a similar flavor and texture.
- Roast the sweet potatoes ahead of time to save preparation time.
Keywords: Moroccan sweet potato soup, chickpea soup, vegan soup, roasted sweet potatoes, North African soup, healthy vegan recipes, spicy vegetable soup
