Nicola Schultz


Moroccan roasted kumara & chickpea soup

Posted by on Apr 30, 2013

Moroccan roasted kumara & chickpea soup

Moroccan roasted kumara & chickpea soup


750g kumara (orange sweet potato), peeled and chopped into 4-5cm pieces

2 red onions, roughly chopped

3 garlic cloves, finely chopped

2 tbs olive oil

1tsp ground cumin

1tsp ground coriander

400g can diced tomatoes

6 cups vegetable stock

400g can chickpeas, drained and rinsed

1/2 cup coriander leaves, chopped + extra leaves to serve

Salt and ground black pepper

Greek style natural yoghurt, to serve


Preheat oven to 200 degrees celsius/180 degrees celsius fan-forced.

Line a large roasting pan with baking paper.

Place kumara, onions and garlic in pan.

In a small bowl, combine oil, cumin and ground coriander.

Drizzle mixture over vegetables and toss to coat in oil mixture.

Roast, toasting once, for 30-35 minutes until tender.

Place contents of the roasting pan into a large saucepan.

Add tomatoes, stock and chickpeas. Cover and bring to the boil.

Remove from heat.

Puree soup until smooth. Heat soup over medium heat until hot.

Stir in coriander. Season with salt and pepper to taste.

Ladle into serving bowls and serve topped with yoghurt and coriander leaves.

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