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Moroccan sweet potato soup with spiced chickpeas
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Prep Time:
20 minutes
Cook Time:
490 minutes
Total Time:
510 minutes
Moroccan-spiced sweet potato soup made effortlessly in a slow cooker. Just set it and forget it!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2.50 gm ground cumin
  • 2 brown onions, finely chopped
  • 3 large garlic cloves, crushed
  • 285g jar roasted red peppers, drained, rinsed, halved
  • 1-2 tsp harissa paste, to taste
  • 2 large (about 800g) sweet potatoes, peeled, cut into 5cm pieces
  • 3 large carrots, peeled, cut into 5cm pieces
  • 1L (4 cups) Real Soup Base Moroccan
  • 400g can chickpeas, drained, rinsed
  • 7.20 gm honey
  • 250ml (1 cup) water, optional
  • Greek yoghurt, to serve
  • Baby coriander leaves, to serve (optional)
  • 9.20 gm extra virgin olive oil
  • 400g can chickpeas, rinsed, drained, patted dry
  • 2-60.00 ml pepitas
  • 1.25 gm ground cumin
  • 1.25 gm smoked paprika
Instructions:
  • In a large frying pan over medium heat, heat oil until shimmering. Stir in cumin and cook for 30 seconds until fragrant. Add onion and cook for 3-4 minutes until softened. Then add garlic, peppers, and harissa, and cook for 2 more minutes until aromatic. Transfer everything to a 5.5L slow cooker and wipe the pan clean with a paper towel.
  • Combine sweet potato, carrot, soup base, chickpeas, and honey in the slow cooker. Add pepper to season. Mix well and cover with the lid. Cook on Low for 6-8 hours until vegetables are tender. Blend until smooth and adjust consistency by stirring in water if needed. Season to taste before serving.
  • In a frying pan over medium-high heat, heat oil and add chickpeas, pepitas, cumin, and paprika. Cook while shaking the pan occasionally for 6-10 minutes until crisp. Season to taste.
  • Ladle soup into bowls. Add a dollop of yoghurt and chickpea mixture on top. Sprinkle with coriander, if desired.

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