Creamy Moroccan Sweet Potato Soup with Chickpeas
Creamy Moroccan Sweet Potato Soup with Chickpeas is a hearty, cozy meal packed with warm spices and comforting flavors. After making this many times, I’ve discovered the trick to getting the perfect creamy texture without dairy. This soup is perfect for busy weeknights and meal prepping. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Caesar Wrap Recipe for Quick Dinner or Lunch and Easy Veggie Scrambled Eggs on Toast for Quick Breakfast.
Why This Creamy Moroccan Sweet Potato Soup with Chickpeas Is Pure Comfort
- Creamy and comforting without dairy
- Packed with warm Moroccan spices
- Easy to make and perfect for meal prepping
- Great for busy weeknights and cozy nights in
What You'll Need for Creamy Moroccan Sweet Potato Soup with Chickpeas
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 large 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
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 4 cups vegetable broth
- Optional: Chopped fresh parsley
- Optional: Crumbled feta cheese
- Optional: Pita chips
đź“ť Ingredient Notes
- sweet potatoes: You can use orange or purple sweet potatoes for this recipe.
- chickpeas: Canned chickpeas are convenient, but you can also use homemade chickpeas if you prefer.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup right in the pot easy and mess-free. → See on Amazon
- Instant Pot — Saves time by cooking the sweet potatoes and chickpeas simultaneously. → See on Amazon
How to Make Creamy Moroccan Sweet Potato Soup with Chickpeas
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
- Cook sweet potatoes and spices: Add sweet potatoes, chickpeas, diced tomatoes, vegetable broth, cumin, paprika, turmeric, cinnamon, salt, black pepper, and cayenne pepper (if using) to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
- Serve: Ladle the soup into bowls and top with chopped fresh parsley, crumbled feta cheese, and pita chips, if desired.
Cook's Tips for Perfect Creamy Moroccan Sweet Potato Soup with Chickpeas
- Common mistake and fix: Don't overcook the sweet potatoes. They can become mushy and lose their flavor. Make sure to keep an eye on them and adjust the cooking time as needed.
- Tip: For a smoother soup, you can peel the sweet potatoes before cooking. However, the skin adds extra fiber and nutrients, so leaving it on is also an option.
- Tip: To make this soup even creamier, you can add a splash of coconut milk or cashew cream before blending.
Storing & Reheating Creamy Moroccan Sweet Potato Soup with Chickpeas
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 on the stovetop or in the microwave.
Freezing Creamy Moroccan Sweet Potato Soup with Chickpeas
Freeze leftovers in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: To make this soup even more flavorful, you can add a pinch of saffron to the pot when cooking the sweet potatoes.
- Best substitution: If you don't have chickpeas on hand, you can substitute them with cannellini beans or great northern beans.
- Make-ahead: This soup freezes well and can be made ahead of time for meal prepping.
- Scaling: This recipe can be easily doubled or halved depending on how many servings you need.
- Troubleshooting: If the soup is too thick, you can thin it out with a bit more vegetable broth or water. If it's too thin, you can simmer it on the stovetop until it reaches your desired consistency.
Want to level up this recipe?
High-quality vegetable broth — Using a good-quality vegetable broth is key to a flavorful soup. It adds depth and richness that can't be achieved with water alone. → Check price on Amazon
Creamy Moroccan Sweet Potato Soup with Chickpeas
Ingredients
Main Ingredients
- 2 large 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
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 4 cups vegetable broth
Optional Toppings
- Chopped fresh parsley
- Crumbled feta cheese
- Pita chips
Instructions
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
- Cook sweet potatoes and spices: Add sweet potatoes, chickpeas, diced tomatoes, vegetable broth, cumin, paprika, turmeric, cinnamon, salt, black pepper, and cayenne pepper (if using) to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
- Serve: Ladle the soup into bowls and top with chopped fresh parsley, crumbled feta cheese, and pita chips, if desired.
Notes
- Chef tip: To make this soup even more flavorful, you can add a pinch of saffron to the pot when cooking the sweet potatoes.
- Best substitution: If you don't have chickpeas on hand, you can substitute them with cannellini beans or great northern beans.
- Make-ahead: This soup freezes well and can be made ahead of time for meal prepping.
- Scaling: This recipe can be easily doubled or halved depending on how many servings you need.
- Troubleshooting: If the soup is too thick, you can thin it out with a bit more vegetable broth or water. If it's too thin, you can simmer it on the stovetop until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze leftovers in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
- Make ahead: This soup can be made ahead of time and reheated on the stovetop or in the microwave.
Nutrition Per Serving
- Calories: 320
- Protein: 12g
- Fat: 5g
- Carbs: 55g
- Fiber: 12g
- Sugar: 10g
- Sodium: 900mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Moroccan Sweet Potato Soup with Chickpeas FAQs
Yes, this soup can be made ahead of time and reheated on the stovetop or in the microwave. It also freezes well for up to 3 months.
If the soup is too thin, you can simmer it on the stovetop until it reaches your desired consistency. Alternatively, you can thicken it with a bit of cornstarch or arrowroot powder.
Yes, you can make this soup in the slow cooker. Cook the onions and garlic on the stovetop first, then transfer them to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
This soup pairs well with a side of crusty bread, a green salad, or some roasted vegetables. You can also top it with chopped fresh herbs, crumbled cheese, or croutons.
You can add more cayenne pepper to the pot when cooking the soup. Alternatively, you can serve the soup with hot sauce or chili flakes on the side.
A Warm Final Note
I can’t wait for you to try Creamy Moroccan Sweet Potato Soup with Chickpeas 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!
