Creamy Moroccan Sweet Potato Soup with Chickpeas

Creamy Moroccan Sweet Potato Soup with Chickpeas is a hearty, comforting, and flavorful meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to getting that perfect creamy texture without dairy. This soup is filled with warm, aromatic spices and tender chickpeas, making it a cozy family favorite. Plus, it’s ready in just 30 minutes. Try it with my Easy Lemon Cucumber Couscous Salad for a complete meal. If you love recipes like this, you’ll also enjoy Easy Lemon Cucumber Couscous Salad and Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor.

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
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 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 turmeric
• Optional: Chopped fresh parsley
• Optional: Crumbled feta cheese
• Optional: Drizzle of olive oil
• Optional: Squeeze of fresh lemon juice

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 spices to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until sweet potatoes are tender.
3. Blend the soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches using a regular blender.
4. Serve: Ladle the soup into bowls and top with desired toppings. Serve immediately.

Storing & Reheating Creamy Moroccan Sweet Potato Soup with Chickpeas

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and frozen for up to 3 months.

Freezing Creamy Moroccan Sweet Potato Soup with Chickpeas

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a pot on the stove over medium heat until warmed through. Microwave: Reheat individual portions in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a vegan version, omit the feta cheese topping.
• Best substitution: Use canned pumpkin in place of sweet potatoes for a similar flavor profile.
• Make-ahead: This soup freezes well for up to 3 months.
• Scaling: This recipe can be easily doubled or tripled for larger crowds.
• Troubleshooting: If the soup is too thick, thin with a little water or broth.

Creamy Moroccan Sweet Potato Soup with Chickpeas

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian, Vegan, Gluten-free

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 tsp garlic powder
• 1 tsp onion powder
• 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 turmeric

Optional Toppings

• Chopped fresh parsley
• Crumbled feta cheese
• Drizzle of olive oil
• Squeeze of fresh lemon juice

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 spices to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until sweet potatoes are tender.
3. Blend the soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, blend in batches using a regular blender.
4. Serve: Ladle the soup into bowls and top with desired toppings. Serve immediately.

Notes

• Chef tip: For a vegan version, omit the feta cheese topping.
• Best substitution: Use canned pumpkin in place of sweet potatoes for a similar flavor profile.
• Make-ahead: This soup freezes well for up to 3 months.
• Scaling: This recipe can be easily doubled or tripled for larger crowds.
• Troubleshooting: If the soup is too thick, thin with a little water or broth.

Storage

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a pot on the stove over medium heat until warmed through.
• Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes.
• Make ahead: This soup can be made ahead and frozen for up to 3 months.

Nutrition Per Serving

• Calories: 350
• Protein: 12g
• Fat: 5g
• Carbs: 60g
• Fiber: 12g
• Sugar: 10g
• Sodium: 700mg
• 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

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!