Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

This Moroccan sweet potato and chickpea soup is the perfect cozy dinner on a chilly night. After making it many times, I’ve discovered the trick to a smooth, creamy texture is blending half the soup. The rich, aromatic spices make this better than takeout and so satisfying. If you love recipes like this, you’ll also enjoy Easy Keto Grilled Halloumi and Watermelon Summer Salad and Crispy Air Fryer Smashed Potatoes Easy and Quick.

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 onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• 2 cups water
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley, for garnish
• cumin
• paprika
• turmeric
• cinnamon
• salt
• pepper
• lemon juice
• Optional: chopped fresh parsley
• Optional: plain Greek yogurt
• Optional: crushed red pepper flakes

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, and cook until softened.
2. Step 2: Add sweet potatoes, chickpeas, vegetable broth, cumin, paprika, turmeric, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Step 3: Use an immersion blender to blend half the soup until smooth. Alternatively, you can blend the soup in batches in a blender.
4. Step 4: Stir in water and lemon juice. Taste and adjust seasoning if necessary.
5. Step 5: Ladle into bowls and garnish with chopped fresh parsley. Serve hot.

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 ahead of time and reheated when ready to serve.

Freezing Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

Freeze for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) until warmed through. Microwave: Reheat in the microwave until warmed through.

Recipe Notes

• Chef tip: For a smoother soup, blend it until completely smooth.
• Best substitution: You can substitute the sweet potatoes with butternut squash.
• Make-ahead: This soup can be made up to 2 days ahead of time.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, add more water or broth to reach your desired consistency.

Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• 2 cups water
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley, for garnish

Seasonings

• cumin
• paprika
• turmeric
• cinnamon
• salt
• pepper
• lemon juice

Optional Toppings

• chopped fresh parsley
• plain Greek yogurt
• crushed red pepper flakes

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
2. Step 2: Add sweet potatoes, chickpeas, vegetable broth, cumin, paprika, turmeric, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Step 3: Use an immersion blender to blend half the soup until smooth. Alternatively, you can blend the soup in batches in a blender.
4. Step 4: Stir in water and lemon juice. Taste and adjust seasoning if necessary.
5. Step 5: Ladle into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

• Chef tip: For a smoother soup, blend it until completely smooth.
• Best substitution: You can substitute the sweet potatoes with butternut squash.
• Make-ahead: This soup can be made up to 2 days ahead of time.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the soup is too thick, add more water or broth to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) until warmed through.
• Microwave reheat: Reheat in the microwave until warmed through.
• Make ahead: This soup can be made ahead of time and reheated when ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 12g
• Fat: 7g
• 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!