Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

This Cozy Moroccan Sweet Potato and Chickpea Soup is the ultimate comfort food. After making it dozens of times, I’ve perfected the balance of spices for a rich, creamy soup that’s ready in just 30 minutes. The warm, aromatic spices will make your kitchen smell amazing and transport you to a cozy Moroccan café. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Zuppa Toscana Casserole Recipe and Refreshing Korean Strawberry Milk Recipe.

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, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• Optional: Chopped fresh parsley
• Optional: Crumbled feta cheese
• Optional: Lemon wedges

How to Make Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Step 2: Add sweet potatoes, chickpeas, diced tomatoes, and spices to the pot. Stir to combine.
3. Step 3: Pour in vegetable broth, bring to a boil, then reduce heat and let simmer for 20 minutes, until sweet potatoes are tender.
4. Step 4: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can blend it in batches in a regular blender.
5. Step 5: Taste and adjust seasonings if needed. Serve hot, topped with fresh parsley, feta cheese, and lemon wedges.

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: You can make this soup ahead of time and reheat it when 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 the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through.

Recipe Notes

• Chef tip: For a smoother soup, blend it until completely smooth. For a chunkier soup, blend it only partially.
• Best substitution: You can substitute the sweet potatoes with butternut squash or pumpkin.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If your soup is too thick, thin it out with a little 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

Ingredients

Main Ingredients

• 2 medium 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

Seasonings

• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth

Optional Toppings

• Chopped fresh parsley
• Crumbled feta cheese
• Lemon wedges

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Step 2: Add sweet potatoes, chickpeas, diced tomatoes, and spices to the pot. Stir to combine.
3. Step 3: Pour in vegetable broth, bring to a boil, then reduce heat and let simmer for 20 minutes, until sweet potatoes are tender.
4. Step 4: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can blend it in batches in a regular blender.
5. Step 5: Taste and adjust seasonings if needed. Serve hot, topped with fresh parsley, feta cheese, and lemon wedges.

Notes

• Chef tip: For a smoother soup, blend it until completely smooth. For a chunkier soup, blend it only partially.
• Best substitution: You can substitute the sweet potatoes with butternut squash or pumpkin.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If your soup is too thick, thin it out with a little water or additional vegetable broth.

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 the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through.
• Make ahead: You can make this soup ahead of time and reheat it when ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 15g
• Fat: 7g
• Carbs: 55g
• Fiber: 12g
• Sugar: 12g
• Sodium: 1200mg
• Cholesterol: 0mg
• Sat. Fat: 1g

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!