Description
A warming, spiced Moroccan Sweet Potato Soup with Chickpeas that’s vegan, hearty, and full of rich flavors. With creamy sweet potatoes, protein-packed chickpeas, and fragrant spices, this soup is perfect for cozy meals and meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 3 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
- Sesame seeds and red pepper flakes (optional garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent.
- Stir in garlic, cumin, smoked paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
- Add the tomato paste and stir well, cooking for another 2 minutes.
- Add sweet potatoes and chickpeas, stirring to coat in the spice mixture.
- Pour in the vegetable broth, ensuring everything is just covered. Bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes or until the sweet potatoes are tender.
- Use an immersion blender to blend part or all of the soup depending on your preferred texture.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, sesame seeds, and red pepper flakes if desired.