Moroccan Sweet Potato and Chickpea Soup

Submitted by lindseylcw

"An easy, velvety soup with complex delicious spice tastes, would make a wonderful start to a dinner party or a great lunch. Got this off the web ages ago and can't remember the name of the site. May need more lemon juice if the potatoes and carrots are really sweet so taste at the end, and I used more spices as I like a deeper flavour."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 1⁄4 teaspoon chili powder
• 600 g sweet potatoes, peeled and diced
• 500 g carrots, peeled and sliced
• 6 cups chicken stock or 6 cups vegetable stock
• 300 g chickpeas
• 1⁄2 lemon, juice of

directions

1. Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
2. Stir in spices and cook for a further 2 minutes.
3. add sweet potato and carrot and sweat well for 10 minutes.
4. add stock and cover, bring to the boil and simmer for 20 minutes.
5. Add chick peas and simmer for further 10 mins until chick peas are tender.
6. Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.

Reviews

[SpareTimeChef]

Delicious soup. I had no idea about grams, so I improvised, used 1-1/2 sw. potato, and about 3 to 4 huge farmer's market carrots. I also used 4 garlic cloves, and after the soup had simmered awhile I added some more coriander, cumin, and a bit of allspice. I also bended 1/2 the soup and left the other 1/2 with the veggies/beans in tact. Will def. make again. Served it with Garlic Naan bread. Yum!

 

[miruku.chuu]

The flavor of this soup came out great, but I highly recommend using an immersion blender to make it all smooth.

 

[clozzi]

I like this soup. I love sweet potatoes! The recipe can be enhanced, as others have pointed out previously. I did it by giving it a little heat with cayenne pepper and chipotle pepper. I also added allspice and more of original spices. To make it faster I: 1.) used sweet potatoes I had previously baked. (I usually bake a bunch at the beginning of each week.) and 2.) heated up the soup stock and garbanzo beans while sautéing the other vegies and spices. I used ghee instead of olive oil to give it a richness to match the selection of spices. I like it with fresh cilantro and pumpkin seeds toasted then season with salt, chili powder, a touch of organic sugar and cumin powder. I like the conversion from metric to cups, etc. The recipe didn?t print the converted format however. And yes, the lemon is great at the end!

 

[Jen in Victoria]

Sorry to give such a negative review but I had to throw this out because I couldn't stand eating it. Too bad, as it used up ingredients I had on hand.

 

[JustJanS]

ALMOST one of the most delicious soups I've made lately. I took note of Jubes' review and left some of the veg and chickpeas whole which was really good. I think this soup would be a five star plus recipe with the addition of a big handful of chopped fresh coriander and/or flat leaf parsley to finish it. I served ours with a herbed (mint and parsley) yoghurt and wish I had thought to add some harissa to it too. My home made chicken stock was wonderful used in this soup.