Back to Recipe

Moroccan Sweet Potato Soup With Chickpeas

Here's how you make Moroccan Sweet Potato Soup With Chickpeas
Pause Continue Reading
  • Servings: 6
  • Prep: 20m
  • Cook: 8h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 tablespoon olive oil (extra virgin)
  • 1 teaspoon ground cumin
  • 2 brown onions, finely chopped
  • 3 garlic cloves, minced (big cloves)
  • 1 jar (285 gram) roasted red peppers (drained, rinsed and halved)
  • 1 to 2 teaspoons harissa paste (to taste)
  • 800 grams sweet potatoes (2 big potatoes, peeled and cut into 5cm pieces)
  • 350 grams carrots (3 big carrots, peeled and cut into 5cm pieces)
  • 4 cups chicken stock (Campbell's Real Soup Base Moroccan, 1 litre)
  • 1 can (400 grams) garbanzo beans (chickpeas, drained and rinsed)
  • 1 teaspoon honey
  • 250 ml water(1 cup, optional)
  • Greek yoghurt to serve
  • Baby coriander leaves, to serve - optional
  • FOR SPICED CHICKPEAS
  • 2 tablespoons olive oil (extra virgin)
  • 1 can (400 grams) garbanzo beans (chickpeas, rinsed, drained and patted dry)
  • 2 to 3 tablespoons pepitas
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.