Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

Make this cozy Moroccan sweet potato and chickpea soup for an easy, hearty dinner that’s better than takeout. After making it many times, I’ve perfected the balance of warm spices and comforting flavors. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Cheesy Potato Skins with Bacon and Easy Stuffed Grape Leaves with Lemon Rice and Herbs.

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 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges
• Optional: Crumbled feta cheese

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 cook until softened, about 5 minutes. Add garlic and cook for another minute.
2. Add spices: Stir in cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
3. Simmer: Add sweet potatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
4. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth.
5. Season and serve: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley, lemon wedges, and crumbled feta cheese if desired.

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: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

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

How to Reheat Without Drying It Out

Oven: Reheat in a pot over medium heat or in the oven at 350°F (180°C) until warmed through. Microwave: Reheat in the microwave, stirring occasionally, until warmed through.

Recipe Notes

• Chef tip: For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
• Best substitution: You can substitute the sweet potatoes with butternut squash for a similar flavor profile.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little more vegetable broth. If it's too thin, simmer it for a few more minutes 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 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced

Seasonings

• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• Salt and pepper, to taste

Optional Toppings

• Fresh parsley, chopped
• Lemon wedges
• Crumbled feta cheese

Instructions

1. Sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook for another minute.
2. Add spices: Stir in cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
3. Simmer: Add sweet potatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
4. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth.
5. Season and serve: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley, lemon wedges, and crumbled feta cheese if desired.

Notes

• Chef tip: For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
• Best substitution: You can substitute the sweet potatoes with butternut squash for a similar flavor profile.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little more vegetable broth. If it's too thin, simmer it for a few more minutes to reduce.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a pot over medium heat or in the oven at 350°F (180°C) until warmed through.
• Microwave reheat: Reheat in the microwave, stirring occasionally, until warmed through.
• Make ahead: This soup can be made 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!