Moroccan Chickpea and Sweet Potato Soup

• 94
  2 tbsp extra-virgin olive oil

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 90
  1 1/2 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 88
  1/2 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 84
  1/2 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 86
  2 sweet potatoes, peeled and cut into 1/2-inch cubes

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 83
  1 1/2 cups chickpeas, drained and rinsed

  Organic Chickpeas83$4.29Buy from Jovial Foods, Inc
• 86
  1 3/4 cups diced tomatoes

  Organic Italian Diced Tomatoes86$4.99Buy from Jovial Foods, Inc
• 72
  3 1/2 cups vegetable broth

  Vegetable Broth, Org, 32 oz72$4.69Buy from Natures Pick Market
• 1 tsp salt
• 1/4 tsp black pepper

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1. 1

   Warm the extra-virgin olive oil in a large soup pot over medium heat for 1 minute until shimmering.

2. 2

   Add the minced garlic, ground cumin, ground cinnamon, and ground ginger, stirring constantly for 1 minute until aromatic and lightly toasted.

3. 3

   Add the diced sweet potatoes, chickpeas, diced tomatoes, vegetable broth, salt, and black pepper, stirring well to combine.

4. 4

   Bring the soup to a rolling boil over medium-high heat, which takes about 5 minutes.

5. 5

   Turn the heat down to medium-low, cover loosely with a lid, and simmer for 16 to 18 minutes until the sweet potatoes are fork-tender.

6. 6

   Remove the pot from the heat and let the soup settle for 2 minutes before ladling into warm bowls.