Skip to main content

Moroccan Inspired Soup Recipe with Sweet Potato, Chick Peas, and Coconut Milk


Spices for Karina's Moroccan Coconut Chick Pea Soup Recipe

Delectable, comforting soup for the frosty soul.

So. You know me and soup (lifelong, everlasting love). On a whim I tossed together this North African aka Moroccan inspired fusion of (fabulous!) flavors led by cravings and intuition. We slurped it down and scraped our bowls. Turns out that sweet potatoes, chick peas, roasted green chiles, lime, apple, and coconut milk make for one scrumptious soup.

I think you'll love it.

And for those of you eschewing dairy? (Waving to you, vegans!)
 
Dairy-free and vegan never tasted so savory-sweet and downright good. But I may be indulging in hyperbole, as food writers often do. You'll have to try it and see...

As for the Arctic Vortex... stay safe, warm and cozy!

xox
Karina


Karina's Moroccan Inspired Chick Pea Soup Recipe with Sweet Potato, Coconut and Lime

Recipe originally posted March 2006.

I made this savory, lip-smacking soup in my slow cooker. I love recipes that cook themselves. And it's dairy-free, to boot.

Ingredients:

3 cups light tasting vegetable broth
4 cloves garlic, chopped
1 large yam or sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
2 Granny Smith apples, peeled, cored, diced
1/2 cup chopped roasted green chiles- mild or hot, to taste
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
1 tablespoon GF curry paste (red or green), or gluten-free curry powder, to taste
A pinch cinnamon and cumin
Sea salt and pepper, to taste

Add just before serving:

1-2 tablespoons chopped fresh cilantro or mint
1 cup packed baby greens
Hot red pepper flakes, to taste, if desired


Instructions:

Combine all of the ingredients in a slow cooker and cook according to the manufacturer’s instructions.

Or if you're in a more hands-on mood, do it the old fashioned way. Throw everything in a pot and cook, covered, over medium heat until the vegetables are tender, about thirty minutes.

Stir in the cilantro or mint, baby greens and hot red pepper flakes. Heat through briefly until the greens soften, and serve.

Serves 4.

Karina’s Notes:

We ate this soup as it is, with no embellishments, but it would also be lovely with a cool dollop of organic Greek yogurt, and a sprinkle of chopped fresh mint or cilantro.



TRENDING

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Gluten-Free Coconut Flour Apple Cake

As soon as I buy apples and start daydreaming about my favorite fall confections- imagining clear, cool evenings on Cape Cod and Miles Davis' haunting rendition of Autumn Leaves . September turns golden and sultry with a hint of rain, reeling me back into the closet to peel off my boyfriend jeans and fresh new flannel shirt. Faster than Gordon Ramsay can mock sashimi, Yours Truly is grabbing faded summer shorts and my favorite Patriots t-shirt to bake barefoot. See what I do for you? So go ahead, babycakes. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in my hot little Hollywood apartment. Really. Go. Have some cake. You'll love it. Apple kisses, Karina xox

Gluten-Free Applesauce Cake with Cinnamon Crumb Topping

Apple Cake to the Rescue. Again. I decided to bake a cake. Because trying to wrestle gluten-free pie dough for an apple pie just seemed too fussy. Too complicated. Though in all honesty, that isn't the whole, unvarnished truth. The whole, unvarnished truth is, Yours Truly is more of a cake person than a pie person. It's true- pies have their charm. I've been known to inhale a slice or two of apple pie in my day. But here's the thing. And I'm going to be blunt. Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses. And pink ponies. Respectfully. Gluten, you see, is more than a pesky protein with a bad rep. Gluten is what makes pastry dough soft, flaky and tender. Gluten is what

Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa

Vegetarian pumpkin polenta with salsa fresca. The first gifts of Fall have arrived. Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before? The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost . And the Buddha imagines the universe. And gets it close to right . We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC. I ponder this as I walk in a stream of brittle bronze oak leaves. The succession of days that adds up to a life is only a

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg