Creamy Moroccan Sweet Potato Soup with Chickpeas

Creamy Moroccan Sweet Potato Soup with Chickpeas is a hearty, comforting dish that’s perfect for chilly winter nights. After making it many times, I’ve discovered the trick to getting that perfect creamy texture without dairy. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Hawaiian Chicken Recipe with Pineapple and Easy Sweet and Spicy Pickle Slaw Recipe for Dinner.

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 salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp ginger
• Optional: Chopped fresh parsley
• Optional: Crumbled feta cheese
• Optional: Toasted pine nuts
• Optional: Lemon wedges

How to Make Creamy Moroccan Sweet Potato Soup with Chickpeas

1. Sauté: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Spices: Add cumin, paprika, garlic powder, salt, black pepper, cinnamon, cayenne pepper (if using), and ginger. Cook for 1 minute.
3. Simmer: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until sweet potatoes are tender.
4. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
5. Serve: Ladle into bowls and garnish with desired toppings. Serve with crusty bread or a side salad.

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 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 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, stirring occasionally. Microwave: Reheat individual portions in the microwave, stirring halfway through.

Recipe Notes

• Chef tip: To make this soup gluten-free, make sure your vegetable broth is gluten-free.
• Best substitution: You can substitute the chickpeas with white beans or lentils.
• Make-ahead: This soup freezes well for up to 3 months.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your soup is too thick, add more vegetable broth. If it's too thin, simmer it longer to reduce the liquid.

Creamy Moroccan Sweet Potato Soup with Chickpeas

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

4 servings

🥗

Diet

Vegan

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 salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• 1/4 tsp ginger

Optional Toppings

• Chopped fresh parsley
• Crumbled feta cheese
• Toasted pine nuts
• Lemon wedges

Instructions

1. Sauté: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Spices: Add cumin, paprika, garlic powder, salt, black pepper, cinnamon, cayenne pepper (if using), and ginger. Cook for 1 minute.
3. Simmer: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until sweet potatoes are tender.
4. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
5. Serve: Ladle into bowls and garnish with desired toppings. Serve with crusty bread or a side salad.

Notes

• Chef tip: To make this soup gluten-free, make sure your vegetable broth is gluten-free.
• Best substitution: You can substitute the chickpeas with white beans or lentils.
• Make-ahead: This soup freezes well for up to 3 months.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your soup is too thick, add more vegetable broth. If it's too thin, simmer it longer to reduce the liquid.

Storage

• Fridge: Store leftovers in an airtight container in the fridge 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, stirring occasionally.
• Microwave reheat: Reheat individual portions in the microwave, stirring halfway 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: 58g
• Fiber: 12g
• Sugar: 12g
• Sodium: 1200mg
• 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!