Moroccan Chickpea Sweet Potato Soup
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups fresh spinach
- Juice of 1 lemon
- Salt and black pepper to taste
- Fresh cilantro, chopped (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
- Stir in the garlic, cumin, cinnamon, paprika, and ginger. Cook for 1 minute until the spices smell fragrant.
- Add the sweet potato cubes, chickpeas, vegetable broth, and diced tomatoes. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are tender.
- Stir in the spinach and cook for 2 minutes until it wilts. Add the lemon juice, then season with salt and black pepper to taste.
- Serve the soup hot, topped with chopped cilantro if using.
Notes
Simmer the soup a few extra minutes uncovered if you prefer a thicker broth. Leftovers keep well in the fridge for up to four days and reheat easily on the stove with a splash of broth to loosen the texture. If you want more heat, add a pinch of cayenne with the other spices.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board