A Food & Travel Blog

Moroccan Sweet Potato & Chick Pea Soup

23/05/2014 | By

Well – so much for autumn in the Adelaide Hills. We’ve been enduring unimaginable weather torments here for the last week or two, with day after day of warm sunshine and endlessly mild and balmy evenings. Usually, by this time of the year, I have both slow combustion fires chugging along night and day. I’ve given up shaving my legs, have dug out my trackies and ugg boots, pulled out my knitting (I’m still knitting the same jumper I started last year – I’m hoping to finish it this decade) and hunkered down with a pile of books and television shows to catch up on. Not so this year. This crazy weather has us all still in our summer clothes (yes, legs and all), enjoying barbecues by the pool and squeezing the last of the sunblock from last summer’s bottles.

Well, I’ve had enough of it. I actually like winter. I love the cosiness of the kitchen with Stanley humming away. I look forward to cooking delicious long, slow, soups and casseroles, stacking on an extra pound or two because I bake more often and warming my bum in front of the fire.

Much as I love and crave them at the end of winter, I’m completely over salads by this time of the year, so I’m embarking on my normal winter culinary habits regardless of the weather. I found a beautiful, big, sweet potato lurking in the potato box yesterday just begging to be made into something special and that is just too simple to do with the addition of some of the fragrant, sweet spices used in Moroccan cooking. Smugly pulling out some frozen stock and a container of cooked chick peas from my freezer (see my post on cooking them in the slow cooker and freezing them) this rich, fragrant soup was on the table in no time.

You could forgo the pureeing if you prefer your soups chunky rather than smooth, but be sure not to miss out on the final step in this recipe. Those last two ingredients really do kick this soup up a notch or two.

Moroccan Sweet Potato & Chick Pea Soup
 
Prep time
Cook time
Total time
 
I used 200gms of cooked chick peas. If you don't cook them yourself just open a can! Don't miss out the last 2 steps - they really kick the flavours in this to a new level.
Author:
Recipe type: Soup
Cuisine: Moroccan
Serves: 6
Ingredients
  • 50 mls olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and cut into 1 cm dice
  • 1 can chick peas
  • 1 litre lamb stock (or veal or chicken - whatever)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • ½ tsp sweet paprika
  • salt
  • pepper
  • juice of ½ lemon
  • honey
Instructions
  1. Heat olive oil in a large saucepan over medium flame, add onions and saute gently until they are transparent, adding the garlic towards the end to prevent it burning.
  2. Add all the spices and stir over heat for a minute or two, until fragrant.
  3. Add sweet potatoes and stir to coat evenly with spices.
  4. Add stock and bring to boil. Simmer gently until the sweet potato is soft, adding the chick peas towards the end.
  5. When cooked cool slightly before pureeing, in batches, in a food processor until smooth.
  6. Return to pot over a low flame, add more stock or water if too thick, and reheat.
  7. Season with salt and pepper.
  8. Just before serving add the lemon juice and one dessertspoon of honey, blending completely.

 

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Comments

  1. Anne
    23/05/2014

    Am with you on the bring on winter theme Amanda. Love soup and all wintry food things. This one looks yummy.

  2. Lizzy (Good Things)
    24/05/2014

    Ah, winter… I don’t mind it too much either! What a deliciously nourishing recipe.

  3. Judy
    24/05/2014

    I’m like you Amanda and have started making soups this week. It’s time for some comfort foods regardless of the weather.

  4. My Kitchen Stories
    24/05/2014

    I love the summer. the long days and the endless freedom it brings, but I am not unhappy to start making slow cooked meals and soups. i just love soups. This looks delicious as any soup can be. I wont belong before your bum is glued to that fireplace Amanda

  5. Eha
    24/05/2014

    I realize that I must be funny-peculiar ’cause seasonal changes have never made me alter my menus. Am just as likely to have soup in summer and keep on with salads every day in winter ~ BUT this is lovely, have just printed out the recipe and since the market sent over a big tray of sweet potatoes instead of the two I ordered this will be tried soonest: with chicken stock probably – have not made any lamb one for ages! Oh, here in the Southern Highlands it’s 24 C and no change in sight for a week :) !

  6. Vija
    24/05/2014

    looks tasty and the flavours sound divine

  7. celia
    25/05/2014

    I’m with you hon, I’m well and truly ready for winter here too. We’re still in short sleeves! I always worry that the garden will get very confused when the weather is like this! Plus I miss delicious soups like the one you’ve made here – love the Moroccan flavours and I reckon it will adapt well to the one of the huge trombie pumpkins I’ve got lying on the deck! :) xxx

  8. InTolerant Chef
    25/05/2014

    The weather is so unseasonable here too Amanda, we’ve been going out at night in t shirts! I’ve still made a big pot of lamb and lentil soup, and one of chicken veggie soup, but it’s odd to be eating them outside in the sun :) Your soup sounds delicious, I’ll add it into my rotation once the frosts really hit xox

  9. Helen | Grab Your Fork
    25/05/2014

    I usually end up roasting my sweet potatoes because I love the crunch, but I should remember it makes great soup too. Would be perfect for freezing as well!

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