Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

This Moroccan Sweet Potato and Chickpea Soup is the ultimate cozy, hearty meal for chilly winter nights. After making this many times, I’ve perfected the balance of spices to give you a rich, comforting bowl of goodness. The warm, fragrant spices will make your kitchen feel like a cozy Moroccan café. Try it with my Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta for a complete meal. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta and Easy Creamed Spinach and Artichokes Recipe for Dinner.

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 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
• 2 cups vegetable broth
• Optional: Chopped fresh parsley
• Optional: Lemon wedges
• Optional: Harissa or hot sauce (optional)

How to Make Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

1. Sauté onion and garlic: Heat a large pot over medium heat. Add a drizzle of olive oil, then sauté the diced onion and minced garlic until softened.
2. Cook the sweet potatoes: Add the diced sweet potatoes to the pot, along with the spices (cumin, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper). Stir well to combine, then cook for 5 minutes.
3. Add the chickpeas and broth: Stir in the drained and rinsed chickpeas and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the sweet potatoes are tender.
4. Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Add the tomatoes: Stir in the diced tomatoes (with juice) and cook for an additional 5 minutes. Taste and adjust the seasoning if necessary.
6. Serve: Ladle the soup into bowls and serve with your choice of toppings.

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 refrigerator 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. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. Microwave: Reheat in the microwave, stirring every 2 minutes, until warmed through.

Recipe Notes

• Chef tip: For a smoother soup, you can peel the sweet potatoes before dicing. However, the skin adds extra fiber and nutrients.
• Best substitution: You can substitute the chickpeas with cannellini beans if you prefer.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later on.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.

Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

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 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
• 2 cups vegetable broth

Optional Toppings

• Chopped fresh parsley
• Lemon wedges
• Harissa or hot sauce (optional)

Instructions

1. Sauté onion and garlic: Heat a large pot over medium heat. Add a drizzle of olive oil, then sauté the diced onion and minced garlic until softened.
2. Cook the sweet potatoes: Add the diced sweet potatoes to the pot, along with the spices (cumin, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper). Stir well to combine, then cook for 5 minutes.
3. Add the chickpeas and broth: Stir in the drained and rinsed chickpeas and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the sweet potatoes are tender.
4. Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Add the tomatoes: Stir in the diced tomatoes (with juice) and cook for an additional 5 minutes. Taste and adjust the seasoning if necessary.
6. Serve: Ladle the soup into bowls and serve with your choice of toppings.

Notes

• Chef tip: For a smoother soup, you can peel the sweet potatoes before dicing. However, the skin adds extra fiber and nutrients.
• Best substitution: You can substitute the chickpeas with cannellini beans if you prefer.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later on.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If the soup is too thick, add more broth or water to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a saucepan over medium heat, stirring occasionally, until warmed through.
• Microwave reheat: Reheat in the microwave, stirring every 2 minutes, until warmed through.
• Make ahead: This soup can be made ahead of time and reheated when ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 14g
• Fat: 5g
• Carbs: 60g
• Fiber: 12g
• Sugar: 9g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 0.8g

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!