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 (14-ounce) can diced tomatoes
- 1 (14-ounce) can chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Greek yogurt or coconut yogurt (for serving, optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until softened.
- Add minced garlic and spices; cook for 1-2 minutes until fragrant.
- Stir in diced sweet potatoes, coating them well with spices; cook for 2-3 minutes.
- Pour in vegetable broth and diced tomatoes; bring to a simmer, cover, and cook for 15-20 minutes until sweet potatoes are tender.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in drained chickpeas, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh cilantro and a swirl of yogurt if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 7g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg