Cozy Moroccan Sweet Potato and Chickpea Soup Recipe
This Moroccan sweet potato and chickpea soup is the ultimate comfort food. After making it many times, I’ve discovered the trick to the perfect balance of flavors. The cozy aroma of warm spices will fill your home and make your family beg for seconds. If you love recipes like this, you’ll also enjoy Easy Chilled Cucumber Avocado Soup with Fresh Dill and Refreshing Mint and Lemon Verbena Iced Tea Recipe.
Why This Cozy Moroccan Sweet Potato and Chickpea Soup Recipe Is Pure Comfort
- Packed with warm Moroccan spices
- Easy to make and ready in 30 minutes
- Better than takeout and freezes well
- Perfect for meal prepping and leftovers
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 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 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)
- Salt and pepper, to taste
- 4 cups vegetable broth
- Optional: Chopped fresh parsley
- Optional: Crumbled feta cheese
- Optional: Lemon wedges
đź“ť Ingredient Notes
- Sweet potatoes: You can use orange or white sweet potatoes for this recipe.
- Chickpeas: Canned or cooked from scratch both work well.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup a breeze and prevents splatters. → See on Amazon
- Instant Pot — Saves time and cooks the soup perfectly every time. → See on Amazon
How to Make Cozy Moroccan Sweet Potato and Chickpea Soup Recipe
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Add spices: Stir in cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute.
- Simmer: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend in batches using a regular blender.
- Serve: Season with salt and pepper to taste. Serve hot with desired toppings.
Cook's Tips for Perfect Cozy Moroccan Sweet Potato and Chickpea Soup Recipe
- Common mistake and fix: Don't overcook the sweet potatoes. They should be tender but still hold their shape. If they're too soft, the soup may become too thick.
- Substitution tip: You can substitute the sweet potatoes with butternut squash for a similar flavor profile.
- Make-ahead tip: This soup freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 3 months.
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Storing & Reheating Cozy Moroccan Sweet Potato and Chickpea Soup Recipe
Short-Term Storage
Store in an airtight container in the fridge. Up to 5 days Make-ahead tip: Yes, up to 2 days ahead
Freezing Cozy Moroccan Sweet Potato and Chickpea Soup Recipe
Up to 3 months
How to Reheat Without Drying It Out
Oven: Heat in a pot over medium heat until warmed through. Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a smoother soup, you can blend it until completely smooth. I prefer a slightly chunky texture.
- Best substitution: If you don't have vegetable broth, you can use chicken broth instead.
- Make-ahead: This soup can be made ahead and reheated on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth.
Want to level up this recipe?
High-quality cutting board — Makes prep work easier and keeps your knives sharp. → Check price on Amazon
Cozy Moroccan Sweet Potato and Chickpea Soup Recipe
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
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)
- Salt and pepper, to taste
- 4 cups vegetable broth
Optional Toppings
- Chopped fresh parsley
- Crumbled feta cheese
- Lemon wedges
Instructions
- Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
- Add spices: Stir in cumin, paprika, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute.
- Simmer: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend in batches using a regular blender.
- Serve: Season with salt and pepper to taste. Serve hot with desired toppings.
Notes
- Chef tip: For a smoother soup, you can blend it until completely smooth. I prefer a slightly chunky texture.
- Best substitution: If you don't have vegetable broth, you can use chicken broth instead.
- Make-ahead: This soup can be made ahead and reheated on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth.
Storage
- Fridge: Up to 5 days
- Freezer: Up to 3 months
- Oven reheat: Heat in a pot over medium heat until warmed through.
- Microwave reheat: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
- Make ahead: Yes, up to 2 days ahead
Nutrition Per Serving
- Calories: 320
- Protein: 12g
- Fat: 5g
- Carbs: 55g
- Fiber: 10g
- Sugar: 8g
- Sodium: 800mg
- 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
Yes, this soup can be made up to 2 days ahead. Store it in an airtight container in the refrigerator until ready to serve.
If the soup is too thick, thin it out with a little water or additional broth. You can also add more vegetable broth when blending the soup.
Yes, this soup freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 3 months.
You can add more cayenne pepper or a pinch of red pepper flakes to the soup for extra heat.
This soup pairs well with crusty bread, a side salad, or a bowl of steamed rice.
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!
