Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

This Moroccan Sweet Potato and Chickpea Soup is your ticket to a cozy night in. After making this many times, I’ve discovered the key to a rich, flavorful soup is toasting the spices. It’s like a warm hug in a bowl, perfect for chilly winter evenings. If you love recipes like this, you’ll also enjoy Easy Italian Pot Roast Recipe for Tender Slow-Cooked Beef and Crispy Loaded Baked Potatoes with Cheddar and Bacon.

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 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon juice
• 1 tsp honey or maple syrup
• 1/4 cup chopped fresh parsley
• Optional: Crumbled feta or goat cheese
• Optional: Chopped green onions
• Optional: Toasted pine nuts

How to Make Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

1. Step 1: In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Step 2: Add garlic and ginger, cook for 1 minute. Stir in cumin, coriander, paprika, turmeric, and cayenne (if using). Cook for 1 minute, stirring constantly.
3. Step 3: Add sweet potatoes, chickpeas, vegetable broth, diced tomatoes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
4. Step 4: Using an immersion blender, blend the soup until smooth. Stir in lemon juice and honey or maple syrup. Taste and adjust seasoning if needed.
5. Step 5: Ladle into bowls and top with chopped parsley and your choice of toppings. Serve warm.

Storing & Reheating Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

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 of time and reheated when ready to serve.

Freezing Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

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 over medium heat until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a creamier soup, blend until completely smooth or add a splash of coconut milk.
• Best substitution: Substitute the sweet potatoes with butternut squash for a similar texture and flavor.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for a quick, easy meal.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your soup is too thick, thin it out with a bit of water or additional vegetable broth.

Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian, Vegan, Gluten-Free

Ingredients

Main Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper

Seasonings

• 1 tsp lemon juice
• 1 tsp honey or maple syrup
• 1/4 cup chopped fresh parsley

Optional Toppings

• Crumbled feta or goat cheese
• Chopped green onions
• Toasted pine nuts

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Step 2: Add garlic and ginger, cook for 1 minute. Stir in cumin, coriander, paprika, turmeric, and cayenne (if using). Cook for 1 minute, stirring constantly.
3. Step 3: Add sweet potatoes, chickpeas, vegetable broth, diced tomatoes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
4. Step 4: Using an immersion blender, blend the soup until smooth. Stir in lemon juice and honey or maple syrup. Taste and adjust seasoning if needed.
5. Step 5: Ladle into bowls and top with chopped parsley and your choice of toppings. Serve warm.

Notes

• Chef tip: For a creamier soup, blend until completely smooth or add a splash of coconut milk.
• Best substitution: Substitute the sweet potatoes with butternut squash for a similar texture and flavor.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for a quick, easy meal.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your soup is too thick, thin it out with a bit of water or additional vegetable 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 over medium heat until warmed through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made ahead of time and reheated when ready to serve.

Nutrition Per Serving

• Calories: 320
• Protein: 12g
• Fat: 8g
• Carbs: 50g
• Fiber: 10g
• Sugar: 10g
• Sodium: 1100mg
• Cholesterol: 0mg
• Sat. Fat: 1.5g

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!