Moroccan Sweet Potato Soup with Chickpeas

Here’s a  recipe for Moroccan Sweet Potato Soup with Chickpeas. This hearty, flavorful soup is a wonderful combination of spices, sweetness from the potatoes, and protein from the chickpeas. It’s vegan, healthy, and perfect for a cozy meal.

Ingredients:

For the Soup:

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground paprika (smoked paprika is great if you prefer a smoky flavor)

• 1/4 teaspoon cayenne pepper (adjust to taste for heat)

• 1 large sweet potato (about 2 cups), peeled and diced

• 1 can (15 oz) chickpeas, drained and rinsed (or about 1 1/2 cups cooked chickpeas)

• 1 can (14 oz) diced tomatoes (or 2 large fresh tomatoes, chopped)

• 4 cups vegetable broth or water

• Salt and pepper to taste

• 1 tablespoon maple syrup or honey (optional, to add sweetness)

• 1 tablespoon lemon juice

• Fresh cilantro or parsley, for garnish

• Toasted almonds (optional, for garnish)

• Greek yogurt or coconut yogurt (optional, for serving)

Instructions:

1. Prepare the Aromatics:

   • Heat the olive oil in a large pot or Dutch oven over medium heat.

   • Add the chopped onion and sauté for about 5 minutes, until softened and translucent.

   • Add the minced garlic and grated ginger, and cook for another 2 minutes, stirring frequently, until fragrant.

2. Add the Spices:

   • Stir in the ground cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper. Cook for 1-2 minutes, allowing the spices to bloom and release their flavors.

3. Add Sweet Potatoes and Tomatoes:

   • Add the diced sweet potatoes to the pot, followed by the diced tomatoes (or fresh tomatoes). Stir to coat the sweet potatoes and tomatoes with the spices.

   • Pour in the vegetable broth or water and stir again. Bring the mixture to a boil.

4. Simmer the Soup:

   • Reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork.

5. Add the Chickpeas:

   • Once the sweet potatoes are tender, add the drained and rinsed chickpeas to the pot. Stir them in and continue to simmer for another 5-10 minutes to heat through.

6. Blend the Soup:

   • For a smooth texture, use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. Alternatively, you can leave the soup chunky if you prefer some texture.

   • If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.

7. Season and Finish:

   • Taste the soup and add salt and pepper as needed. For extra depth, stir in a tablespoon of maple syrup or honey (if desired) and the lemon juice. This will balance the flavors by adding a bit of sweetness and acidity.

8. Serve:

   • Ladle the soup into bowls. Garnish with fresh cilantro or parsley, toasted almonds, and a dollop of Greek yogurt or coconut yogurt if you like. The yogurt adds creaminess and tang, complementing the spices beautifully.

Tips:

• Spice Adjustment: Feel free to adjust the spices to your liking. If you like it spicier, add more cayenne pepper or even some chopped fresh chili.

• Crispy Topping: You can top the soup with crispy chickpeas. Just toss some extra chickpeas in olive oil and spices and bake at 400°F (200°C) for 20-25 minutes until crispy, then sprinkle over the soup.

• Storage: This soup keeps well in the fridge for 3-4 days and can also be frozen for up to 3 months.

This Moroccan Sweet Potato Soup with Chickpeas is a perfect balance of savory, sweet, and spiced flavors. It’s warming and filling, and the chickpeas provide a great source of protein while the sweet potatoes add a lovely creaminess. Enjoy!