Description
A warm and comforting soup infused with Moroccan spices, sweet potatoes, and hearty chickpeas. This flavorful dish is both vegan and gluten-free, making it a delicious and nourishing option for cozy nights.
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Salt to taste
Fresh parsley, chopped (for garnish)
Chili flakes and sesame seeds (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until softened.
- Stir in minced garlic and cook for 1 more minute until fragrant.
- Add tomato paste, cumin, coriander, paprika, and cinnamon. Stir for 1-2 minutes to toast the spices.
- Pour in vegetable broth and add sweet potatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until sweet potatoes are tender.
- Add chickpeas and simmer for another 10 minutes.
- Taste and adjust seasoning. For a thicker soup, mash some sweet potatoes or blend a portion and stir back in.
- Serve hot, garnished with parsley, chili flakes, and sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner