Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 2 large sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) chickpeas, drained and rinsed
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for about 5 minutes until softened.
- Add minced garlic and spices (cumin, coriander, cinnamon, ginger, cayenne pepper, turmeric). Stir constantly for 1–2 minutes until fragrant.
- Mix in diced sweet potatoes; cook for an additional 2–3 minutes while stirring occasionally.
- Pour in vegetable broth and diced tomatoes with juices. Bring to a simmer; reduce heat to low and cover for 15–20 minutes until sweet potatoes are tender.
- Blend soup using an immersion blender until smooth or blend in batches using a regular blender.
- Stir in chickpeas; season with salt and pepper to taste. Heat through.
- Serve garnished with chopped cilantro and a swirl of Greek or coconut yogurt if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 310
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg