Moroccan Sweet Potato Soup With Chickpeas

6
Servings
20m
Prep Time
8h
Cook Time
8h 20m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 6 servings
OK
  • FOR SPICED CHICKPEAS

Nutritional

  • Serving Size: 1 (482.4 g)
  • Calories 250
  • Total Fat - 8.1 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 45.4 mg
  • Sodium - 582.4 mg
  • Total Carbohydrate - 37.9 g
  • Dietary Fiber - 11 g
  • Sugars - 10.7 g
  • Protein - 10.4 g
  • Calcium - 163.5 mg
  • Iron - 6.9 mg
  • Vitamin C - 44.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oil in a big frying pan over medium heat and add cumin ad cook, stirring for 30 seconds or until aromatic and then add onion and cook, stirring, for 3 to 4 minutes or until softened and then add garlic, peppers and harissa and cook, stirring for 2 minutes or until aromatic and then transfer to the bowl of a 5.5 litre slow cooker.

Step 2

Wipe pan clean with paper towel.

Step 3

Add sweet potato, carrot, soup base, chickpeas and honey to slow cooker and season with pepper and stir to combine and cover with the lid and set on low and cook for 6 to 8 hours or until vegetables are tender.

Step 4

Blend until smooth and stir in water if soup is too thick and season to taste.

Step 5

Meanwhile, for the spiced chickpeas, heat oil in the frying pan over medium high heat and add chickpeas, pepitas, cumin and paprika and cook shaking the pan occasionally for 6 to 10 minutes or until crisp and season to taste.

Step 6

Divide soup among bowl and top with yoghurt and chickpea mixture and sprinkle with coriander, if using.

Tips & Variations


No special items needed.

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