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Moroccan Roasted Kumara & Chickpea Soup

MAROACCAN KUMARA (SWEET POTATO) & CHICKPEAS SOUP

750gms sweet potato, peeled and chopped into 4-5cm pieces

2 Red Spanish onions finely chopped

3 garlic cloves finely chopped

2 tbs olive oil

1 spon ground cumin

1 tbs ground coriander

400gms diced tomatoes

6 cups chicken stock

400gms can chickpeas, drained and rinsed

Salt and ground Pepper

Greek style natural yogurt to serve

  1. Preheat oven to 200.c. Line a roasting pan with baking paper, place kumara, onions and garlic to pan. In a small bowl, combine oil, cumin and ground coriander. Drizzle over vegetables and toss to coat. Roast tossing once for 30 to 35mins until tender.
  2. Place the contents of the roasting pan into a large saucepan and add tomatoes, chickpeas and stock. Cover and bring to the boil. Remove from heat.
  3. Puree soup until smooth. Heat soup over medium heat until hot. Stir in coriander and add salt and pepper to taste. Serve with a dob of yogurt and a coriander sprig.