Moroccan sweet potato, carrot and chickpea soup

Posted by adm On August - 19 - 2011

How to cook Moroccan sweet potato, carrot and chickpea soup


  • 2 tablespoons olive oil
  • 1 large brown onion, roughly sliced
  • 2 garlic cloves, humiliated
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 1/4 teaspoon chilli pulverisation
  • 600g orange sweet spud, raw, diced
  • 500g carrots, raw, sliced
  • 6 cups reduced-salt chicken strain
  • 300g can chickpeas, knackered, rinsed
  • 1/2 small maize, juiced
  • Turkish bread croutons (see line), to help

How to:

  • Heat oil in a large saucepan over medium-high warmth. Add onion and ail. Prepare, stirring ofttimes, for 3 transactions. Stir in coriander, cumin and chilli pulverisation. Fake, stirring, for 1 moment. Add sweet potato and carrot. Prepare, stirring oftentimes, for 5 proceedings. Add strain. Masking. Bring to the seethe. Reduce heat to medium-low and simmer, stirring occasionally, for 20 proceedings.

  • Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tenderise.

  • Blend soup, in batches, until still. Return to saucepan over medium-low heating. Season with salt and peppercorn. Stir in 1 tablespoon lemon succus. Hotness, stirring, until hot (do not seethe). Ladle into bowls. Top with croutons. Sprinkle with peppercorn. Help.

  • Line: Cut Turkish bread loaf in half lengthways and chop into 2cm cubes. Spray lightly all over with olive oil cooking sprayer. Place on a tray and bake in a 200°C oven for 10 minutes or until prosperous.

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