Travel 
Vegan Recipes 
Moroccan Sweet Potato and Chickpea Soup
An easy, velvety soup with complex spice profiles, this Moroccan-inspired dish balances the natural sweetness of potatoes and carrots with earthy cumin and bright citrus notes. Perfect as a refined dinner party starter or a comforting, healthy lunch.
Simple Tasty Recipes
Ingredients for 4 Servings
-
2 tablespoons
-
1
-
2
-
1 teaspoon
-
2 teaspoons
-
1/4 teaspoon
-
600 g
-
500 g
-
6 cups
-
300 g
-
from 1/2 lemon
Time
Goes Great with
Method
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and crushed garlic, sautéing for about 3 minutes until softened and fragrant.
- Stir in the ground coriander, cumin, and chili powder. Toast the spices for 2 minutes to release their essential oils and deepen the flavor.
- Add the diced sweet potatoes and sliced carrots. Sweat the vegetables for 10 minutes, stirring occasionally to coat them in the spice mixture.
- Pour in the vegetable stock, bring the mixture to a gentle boil, then cover and reduce heat to simmer for 20 minutes.
- Add the chickpeas to the pot and continue to simmer for another 10 minutes until the vegetables are fork-tender and chickpeas are warmed through.
- Use an immersion blender to puree the soup until velvety smooth. Season generously with salt and freshly cracked black pepper. Stir in the fresh lemon juice to taste before serving.
Notes:
- Spice it up: If you prefer a more intense flavor, add a pinch of smoked paprika or a dash of harissa paste during step 2.
- Texture: For a heartier soup, reserve half the chickpeas before blending and stir them back in at the end for a nice bite.
- Citrus balance: The sweetness of the potatoes can vary; add the lemon juice incrementally and taste until you achieve the perfect brightness.
- Storage: This soup freezes beautifully. Keep it in an airtight container for up to 3 months.
Goes Great with
30 mins
