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Moroccan chickpea, sweet potato & carrot soup

19
Lunch & Light Meals|Soups|Sides|Freezer-friendly
Servings
3
Prep   15 min
Cook   30 min
  • Extra virgin olive oil, 3 tsp(s)
  • Red onion, chopped, ⅔ cup(s)
  • Sweet potato, cooked, 2 large, chopped
  • Carrots, 4 medium, chopped
  • Moroccan seasoning, 2 tbsp(s)
  • Low-sodium vegetable broth, 6 cup(s)
  • Canned chickpeas, 1 x 15 oz can(s), rinsed and drained
  • Whole-wheat tortilla, 1 tortilla(s), cut into 6 wedges
  • Parsley, fresh, 3 tbsp(s), chopped
  • Black pepper, 1 dash(es), to taste

Method

Heat 2 teaspoons olive oil in a medium saucepan over medium heat. Add onion, sweet potato and carrot. Cook, stirring for 5 minutes until vegetables start to brown. Add 4 teaspoons of seasoning, cook, stirring for 1 minute. Add broth and bring to the boil. Partially cover with a lid, boil gently for 20 minutes until vegetables are tender.

Meanwhile, preheat oven 400°F. Line a roasting pan with parchment paper. Add the chickpeas. Spoon over the remaining teaspoon of olive oil and sprinkle with remaining seasoning blend, shake pan to coat. Roast the chickpeas for 15 to 20 minutes, shaking the pan every 5 minutes. Place the tortilla wedges in a single layer on a separate baking tray, bake below the chickpea pan for 5 to 7 minutes until light golden.

Blend the sweet potato mixture until smooth. Add a little warm water to adjust the consistency if needed. Stir in the roasted chickpeas and parsley. Season with pepper. Serve with baked tortilla wedges.

TIP: The soup will keep in the fridge for 4 days or up to 3 months in the freezer. The baked tortilla wedges will keep for 3 to 4 days in an airtight bag or jar. If you are unable to find Moroccan seasoning in the supermarket, you can make your own using this recipe: Moroccan spice blend.

Nutrition facts per serving
Makes 3 servings

Food Groups

V
Vegetables
2
F
Fruits
0
C
Carbohydrates
2.1
PD
Protein/Dairy
1.1
Ft
Fats
0.9
S
Sweets
0

Nutrition Facts

Calories401
Total Fat8.8 g
- Saturated Fat1.6 g
Cholesterol0 mg
Sodium1141 mg
Total Carbohydrate69.9 g
- Dietary Fiber14.7 g
- Total Sugars21.5 g
-- Added Sugars0 g
Protein11.2 g
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