Ingredients
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp cayenne pepper (optional)
2 large sweet potatoes, peeled and diced
1 (15 oz) can chickpeas, drained and rinsed
4 cups vegetable broth
Salt and pepper to taste
Juice of ½ lemon
Fresh cilantro for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
Stir in cumin, cinnamon, and cayenne. Cook 1 minute until fragrant.
Add sweet potatoes, chickpeas, and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
Blend half the soup (using an immersion blender or regular blender) to thicken, leaving some chunks.
Stir in lemon juice, adjust seasoning, and garnish with fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320 per serving
- Fat: 12g per serving
- Carbohydrates: 42g per serving
- Fiber: 10g per serving
- Protein: 9g per serving