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Moroccan Sweet Potato Soup with Chickpeas

A delicious Moroccan sweet potato soup
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp cayenne pepper
  • ¼ tsp 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

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