Ingredients for Moroccan Sweet Potato And Chickpea Soup
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Ground Coriander
- Ground Cumin
- Chili Powder
- Sweet Potatoes
- Carrots
- Chicken Stock
- Chickpeas
- Lemon, Juice Of
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How to Make Moroccan Sweet Potato And Chickpea Soup
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook for 3 minutes until softened.
- Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon cayenne pepper (optional), and a pinch of saffron (optional). Cook for 2 minutes, stirring constantly, until fragrant.
- Add 1 large sweet potato, peeled and cubed, and 1 large carrot, peeled and chopped. Sweat for 10 minutes, stirring occasionally, until slightly softened.
- Pour in 4 cups vegetable stock (or water), bring to a boil, then reduce heat and simmer, covered, for 20 minutes, or until sweet potato is tender.
- Add 1 (15-ounce) can chickpeas, drained and rinsed, and simmer for a further 10 minutes until heated through and chickpeas are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Season generously with salt and freshly ground black pepper. Stir in 2 tablespoons lemon juice (or more to taste). Serve warm and garnish as desired (fresh cilantro, a swirl of yogurt, etc.).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
78g
Fat
11g
Carbs
25g