Description
Looking for a cozy, easy recipe that’s plant-based and packed with flavor? This Moroccan Sweet Potato Soup with Chickpeas checks all the boxes. With warming spices like cumin and cinnamon, creamy chunks of sweet potato, and protein-rich chickpeas, this dish is ideal for those after quick dinner ideas, healthy snacks, or easy vegan meals. The bold aroma and vibrant color make it as inviting as it is nutritious. Whether it’s for a weeknight dinner or meal prep, this comforting soup delivers every time.
Ingredients
1 tablespoon olive oil
1 yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/4 teaspoon ground ginger
Pinch of chili flakes or harissa paste (to taste)
1 large sweet potato, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
Salt and pepper, to taste
Juice of half a lemon
Fresh parsley or cilantro, chopped, for garnish
Sesame seeds or extra chili flakes, for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent (about 5 minutes).
- Stir in garlic and cook until fragrant (1 minute).
- Mix in tomato paste, cumin, cinnamon, paprika, ginger, and chili flakes/harissa.
- Add sweet potatoes and chickpeas.
- Pour in vegetable broth, season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Once sweet potatoes are tender, stir in lemon juice.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs and sesame or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer