Description
This Moroccan Sweet Potato Soup with Chickpeas is a cozy, vibrant, and flavorful dish perfect for fall or winter evenings. The creamy sweetness of sweet potatoes pairs beautifully with earthy chickpeas and warm Moroccan spices, creating a hearty yet healthy meal. Garnished with fresh herbs, this comforting soup is ideal for family dinners, meal prep, or even as a festive starter for holiday gatherings.
Ingredients
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2 tbsp olive oil
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1 onion, chopped
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3 garlic cloves, minced
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1 tsp ground cumin
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1 tsp ground coriander
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1/2 tsp smoked paprika
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1/4 tsp cinnamon
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2 large sweet potatoes, peeled and diced
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4 cups vegetable broth
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1 can (15 oz) chickpeas, drained and rinsed
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1 can (14 oz) coconut milk
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Salt and pepper, to taste
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Fresh parsley or cilantro, for garnish
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Chili flakes, optional for heat
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
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Add garlic, cumin, coriander, paprika, and cinnamon. Stir until fragrant, about 1 minute.
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Stir in sweet potatoes and broth. Bring to a boil, then reduce heat and simmer until tender, 20 minutes.
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Use an immersion blender to partially puree the soup, leaving some chunks for texture.
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Stir in chickpeas and coconut milk. Simmer another 5 minutes.
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Season with salt and pepper. Ladle into bowls and garnish with herbs and chili flakes.
Notes
Swap coconut milk with heavy cream for a richer version.
Add spinach or kale for extra nutrition.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.