(Serves 4-5)


2 medium sweet potatoes 

1 15 oz. can of chickpeas

1 small yellow onion

2 tsp. MSP’s Moroccan Vegetable Rub Blend 

1 tbs. olive oil

1 cup of light, unsweetened coconut milk

2 cups vegetable broth 

1 garlic clove (minced)

1 tsp. chopped cilantro

Sea Salt to taste


  1. Preheat oven to 450 degrees 
  2. Bake sweet potatoes until fully cooked
  3. Add 1 tbs. olive oil and salt to pan and sauté onion until translucent 
  4. Combine chickpeas, onion, and garlic and add to pot
  5. Add 2 tsp. MSP’s Moroccan Vegetable Rub to mixture and cook on stovetop until flavors are combined 
  6. Add 2 cups of vegetable broth and bring to a boil
  7. Add roasted sweet potato to boiling broth and reduce heat
  8. Simmer for about 10 minutes, then allow soup to cool
  9. Use immersion blender (or traditional mixer) to mix soup 
  10. Add 1 cup coconut milk and heat slowly
  11. Stir in cilantro and add extra for garnish

Serve warm and enjoy with crusty bread!

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