Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

This Cozy Moroccan Sweet Potato and Chickpea Soup is the ultimate comfort food. After making it dozens of times, I’ve discovered the secret to a rich, flavorful broth. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Stuffed Grape Leaves with Lemon Rice and Herbs and Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert.

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 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
• 4 cups vegetable broth
• 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)
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp coriander
• 1/4 tsp cardamom
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• Optional: Chopped fresh cilantro
• Optional: Plain Greek yogurt
• Optional: Crushed red pepper flakes
• Optional: Toasted pine nuts

How to Make Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

1. Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened.
2. Add spices: Stir in cumin, paprika, turmeric, salt, black pepper, cayenne pepper (if using), cinnamon, ginger, coriander, cardamom, nutmeg, and allspice.
3. Cook sweet potatoes: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer until sweet potatoes are tender.
4. Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
5. Serve: Ladle the soup into bowls and top with your choice of toppings. Serve hot.

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: You can make this soup up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

Freeze the soup 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 (175°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a more rustic soup, you can skip blending it and leave it chunky.
• Best substitution: You can substitute the sweet potatoes with butternut squash for a similar flavor profile.
• Make-ahead: This soup freezes well and can be made ahead of time for a quick meal.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If your soup is too thick, thin it out with a bit more broth or water. If it's too thin, let it simmer longer to reduce.

Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

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
• 4 cups vegetable broth

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)
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp coriander
• 1/4 tsp cardamom
• 1/4 tsp nutmeg
• 1/4 tsp allspice

Optional Toppings

• Chopped fresh cilantro
• Plain Greek yogurt
• Crushed red pepper flakes
• Toasted pine nuts

Instructions

1. Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened.
2. Add spices: Stir in cumin, paprika, turmeric, salt, black pepper, cayenne pepper (if using), cinnamon, ginger, coriander, cardamom, nutmeg, and allspice.
3. Cook sweet potatoes: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer until sweet potatoes are tender.
4. Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
5. Serve: Ladle the soup into bowls and top with your choice of toppings. Serve hot.

Notes

• Chef tip: For a more rustic soup, you can skip blending it and leave it chunky.
• Best substitution: You can substitute the sweet potatoes with butternut squash for a similar flavor profile.
• Make-ahead: This soup freezes well and can be made ahead of time for a quick meal.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If your soup is too thick, thin it out with a bit more broth or water. If it's too thin, let it simmer longer to reduce.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze the soup for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: You can make this soup up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 12g
• Fat: 6g
• Carbs: 55g
• Fiber: 10g
• Sugar: 8g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

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!