Moroccan Sweet Potato and Chickpea Soup
Immerse yourself in the warm, aromatic flavors of this Moroccan Sweet Potato and Chickpea Soup—a comforting, nutrient-packed dish that's perfect for chilly evenings. This vibrant soup combines tender sweet potatoes and carrots with hearty chickpeas, all simmered in a fragrant blend of cumin, coriander, ginger, and cinnamon for a bold, spiced profile. A touch of creamy peanut butter or almond butter adds richness, while fresh cilantro and a splash of lemon juice brighten every spoonful. Partially blended for a luscious yet chunky texture, this vegan and gluten-free soup is as satisfying as it is wholesome. Ready in under an hour, it’s an easy one-pot wonder ideal for meal prep or a cozy family dinner. Serve it with warm crusty bread or a light salad to complete this delicious Moroccan-inspired experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 1 teaspoon paprika
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 large, peeled and cubed sweet potatoes
- 2 medium, sliced carrots
- 1 15-ounce can (drained and rinsed) canned chickpeas
- 1 15-ounce can diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons peanut butter or almond butter
- 0.25 cup (chopped) fresh cilantro
- 1 teaspoon (adjust to taste) kosher salt
- 0.5 teaspoon black pepper
- 1 whole juice of a lemon
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, stirring often, until the onion becomes translucent.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, paprika, and optional red pepper flakes. Cook for 1-2 minutes until fragrant.
Add the sweet potatoes, carrots, and chickpeas to the pot and stir to coat them in the spices.
Pour in the can of diced tomatoes (with their juices) and the vegetable broth. Stir everything to combine.
Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the sweet potatoes and carrots are tender.
Uncover the pot and stir in the peanut butter or almond butter until fully incorporated.
Use an immersion blender to carefully blend the soup partially, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Season the soup with salt and pepper, then stir in the freshly chopped cilantro and the juice of one lemon.
Taste and adjust seasonings if needed. Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 67.3 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4286 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
