Moroccan Sweet Potato And Chickpea Soup Recipes

Steps:

• Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
• Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
• Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender, 4-6 minutes. Stir in spices. Add potatoes, chickpeas, stock and water; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan and heat through. Top with bacon, green onions and, if desired, cheese.Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or water if necessary.

Steps:

• Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
• Stir in spices and cook for a further 2 minutes.
• add sweet potato and carrot and sweat well for 10 minutes.
• add stock and cover, bring to the boil and simmer for 20 minutes.
• Add chick peas and simmer for further 10 mins until chick peas are tender.
• Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.

Steps:

• In a medium saucepan, combine the onion, garlic, ginger, and wine or sherry.
• Cover and sweat over low heat for 5 minutes.
• Add the cumin, cinnamon, paprika, and red pepper flakes and cook, uncovered, 1 minute longer.
• Add the water or chickpea cooking liquid, salt, sweet potatoes, and apricots.
• Bring to a boil, cover, and simmer until the sweet potatoes are just tender, about 15 minutes.
• Add the chickpeas, raisins, and lemon juice.
• Cook, stirring occasionally, for about 5 minutes, until the chickpeas are hot.
• Add the sliced almonds.