Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

Warm up with this comforting Moroccan sweet potato and chickpea soup. After making this many times, I’ve perfected the balance of spices for a cozy, hearty soup that’s better than takeout. The trick I discovered is toasting the spices first to bring out their flavor. The warm, fragrant aroma will fill your home and make your family beg for this soup. If you love recipes like this, you’ll also enjoy Easy Amish Hamburger Steak Bake with Cheddar Cheese and Refreshing Lemon Tiramisu Recipe with Mascarpone Cream.

What You'll Need for Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 4 cups vegetable broth
• Optional: Fresh parsley, chopped
• Optional: Olive oil, for drizzling

How to Make Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

1. Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Toast spices: Add cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add vegetables and broth: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat to low, cover, and let simmer for 20-25 minutes, or until sweet potatoes are tender.
5. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
6. Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

Storing & Reheating Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated when ready to serve.

Freezing Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

Freeze leftovers in an airtight container for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: To make this soup vegan, use vegetable broth instead of chicken broth.
• Best substitution: You can substitute the chickpeas with cannellini beans or great northern beans.
• Make-ahead: This soup freezes well and can be made ahead of time.
• Scaling: This recipe can be doubled or halved depending on how much soup you want to make.
• Troubleshooting: If your soup is too thick, thin it out with a little more broth or water.

Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

4 servings

🥗

Diet

Vegan, Gluten-free

Ingredients

Main Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes

Seasonings

• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 4 cups vegetable broth

Optional Toppings

• Fresh parsley, chopped
• Olive oil, for drizzling

Instructions

1. Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Toast spices: Add cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add vegetables and broth: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil.
4. Simmer: Reduce heat to low, cover, and let simmer for 20-25 minutes, or until sweet potatoes are tender.
5. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
6. Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

Notes

• Chef tip: To make this soup vegan, use vegetable broth instead of chicken broth.
• Best substitution: You can substitute the chickpeas with cannellini beans or great northern beans.
• Make-ahead: This soup freezes well and can be made ahead of time.
• Scaling: This recipe can be doubled or halved depending on how much soup you want to make.
• Troubleshooting: If your soup is too thick, thin it out with a little more broth or water.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftovers in an airtight container for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made ahead of time and reheated when ready to serve.

Nutrition Per Serving

• Calories: 320
• Protein: 12g
• Fat: 5g
• Carbs: 55g
• Fiber: 10g
• Sugar: 8g
• Sodium: 800mg
• Cholesterol: 0mg
• Sat. Fat: 0.7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Moroccan Sweet Potato and Chickpea Soup Recipe FAQs

A Warm Final Note

I can’t wait for you to try Cozy Moroccan Sweet Potato and Chickpea Soup Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!