Creamy Moroccan Sweet Potato Soup with Chickpeas

This Creamy Moroccan Sweet Potato Soup with Chickpeas is a cozy, comforting bowl of warmth that’s perfect for chilly winter nights. After making this soup dozens of times, I’ve discovered the trick to the creamiest texture is to blend half of the soup. The combination of sweet potatoes, chickpeas, and warm Moroccan spices creates a rich, flavorful soup that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy Breakfast Croissant Sandwiches with Eggs and Cheese and Strawberry Cheesecake Cookies with Cream Cheese Frosting.

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 lbs 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 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: A drizzle of olive oil

How to Make Creamy Moroccan Sweet Potato Soup with Chickpeas

1. Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Cook sweet potatoes: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
3. Blend the soup: Use an immersion blender to blend half of the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
4. Season the soup: Add cumin, paprika, turmeric, salt, black pepper, and cayenne pepper (if using) to the pot. Stir well to combine.
5. Serve: Ladle the soup into bowls and top with chopped fresh parsley, crumbled feta cheese, and a drizzle of olive oil. Serve hot.

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 refrigerator for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated as needed.

Freezing Creamy Moroccan Sweet Potato Soup with Chickpeas

This soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Microwave: Reheat in the microwave in 1-minute intervals, stirring between each interval, until warmed through.

Recipe Notes

• Chef tip: For a smoother soup, you can peel the sweet potatoes before dicing.
• Best substitution: You can substitute the chickpeas with cannellini beans if you prefer.
• Make-ahead: This soup can be made up to two days in advance and reheated before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your soup is too thick, you can thin it out with a little water or additional vegetable broth.

Creamy Moroccan Sweet Potato Soup with Chickpeas

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 lbs 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 salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth

Optional Toppings

• Chopped fresh parsley
• Crumbled feta cheese
• A drizzle of olive oil

Instructions

1. Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Cook sweet potatoes: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
3. Blend the soup: Use an immersion blender to blend half of the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
4. Season the soup: Add cumin, paprika, turmeric, salt, black pepper, and cayenne pepper (if using) to the pot. Stir well to combine.
5. Serve: Ladle the soup into bowls and top with chopped fresh parsley, crumbled feta cheese, and a drizzle of olive oil. Serve hot.

Notes

• Chef tip: For a smoother soup, you can peel the sweet potatoes before dicing.
• Best substitution: You can substitute the chickpeas with cannellini beans if you prefer.
• Make-ahead: This soup can be made up to two days in advance and reheated before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your soup is too thick, you can thin it out with a little water or additional vegetable broth.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: This soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
• Microwave reheat: Reheat in the microwave in 1-minute intervals, stirring between each interval, until warmed through.
• Make ahead: This soup can be made ahead of time and reheated as needed.

Nutrition Per Serving

• Calories: 280
• Protein: 10g
• Fat: 4.5g
• Carbs: 48g
• Fiber: 9g
• Sugar: 10g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 0.7g

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

Creamy Moroccan Sweet Potato Soup with Chickpeas FAQs

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!