Moroccan Sweet Potato And Chickpea Soup Recipes

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MOROCCAN SWEET POTATO STEW



Moroccan Sweet Potato Stew image

A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.

Provided by Carrie Sublett

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 19

3 cups peeled and cubed sweet potatoes
3 cups vegetable broth, divided
2 teaspoons olive oil
1 cup chopped onion
1 stalk celery, chopped
½ cup chopped red bell pepper
1 clove garlic, minced, or more to taste
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon lemon juice
2 teaspoons fresh grated ginger
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
½ cup raisins
2 tablespoons peanut butter

Steps:

  • Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
  • Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
  • Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 45.4 g, Fat 5.5 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 745 mg, Sugar 16.5 g

MOROCCAN SWEET POTATO AND CHICKPEA SOUP



Moroccan Sweet Potato and Chickpea Soup image

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.

Provided by lindseylcw

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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

SPICY SWEET POTATO & CHICKPEA SOUP



Spicy Sweet Potato & Chickpea Soup image

I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons ground ancho chile pepper
1/2 teaspoon ground cumin
1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 cups chicken stock
1/4 cup water
6 bacon strips, cooked and crumbled
2 green onions, sliced
Shaved Parmesan cheese, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.

Nutrition Facts : Calories 334 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 880mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 8g fiber), Protein 15g protein.

MOROCCAN CHICKPEAS AND SWEET POTATOES



Moroccan Chickpeas and Sweet Potatoes image

This dish makes a wonderful vegetarian meal. Exotically spiced, offset with dried apricots, different and delicious.

Provided by evelynathens

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 large onion, thinly sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons red wine or 2 tablespoons cooking sherry
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, to taste
1 cup water (or chickpea cooking liquid)
1/2 teaspoon salt
2 medium sweet potatoes, peeled and cut into bite-size pieces (1 1/2 pounds)
1/4 cup diced dried apricot
2 cups cooked chickpeas
1/4 cup raisins
2 tablespoons lemon juice
1/4 cup sliced almonds, toasted in a dry skillet

Steps:

  • In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry.
  • Cover and sweat over low heat for 5 minutes.
  • Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer.
  • Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots.
  • Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
  • Add the chickpeas, raisins, and lemon juice.
  • Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot.
  • Add the sliced almonds.

Nutrition Facts : Calories 311.3, Fat 4.6, SaturatedFat 0.4, Sodium 692.8, Carbohydrate 60.1, Fiber 10.2, Sugar 14.7, Protein 9.6

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