Moroccan Sweet Potato Soup with Chickpeas
Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Description
Warm, nourishing, and packed with flavor, this Moroccan Sweet Potato Soup with Chickpeas is the perfect vegan one-pot meal. Easy to make, freezer-friendly, and ideal for meal prep.
Ingredients
- olive oil
- yellow onion, chopped
- garlic cloves, minced
- tomato paste
- ground cumin
- smoked paprika
- ground cinnamon
- sweet potatoes, peeled and cubed
- chickpeas, drained and rinsed
- vegetable broth
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
- Sesame seeds and red pepper flakes (optional garnish)
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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.
- Use an immersion blender to blend part or all of the soup depending on your preferred texture.
- Reduce heat, cover, and simmer for 20–25 minutes or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, sesame seeds, and red pepper flakes if desired.