Moroccan Sweet Potato and Chickpea Soup

Ever come home hungry, want something cozy but not boring, and suddenly crave something with warmth, spice, and a little personality? That’s the mood this Moroccan Chickpea and Sweet Potato Soup hits every time. I first made it on a rainy weeknight when I promised myself I’d eat healthier—then rewarded myself with something that tasted like comfort and travel at once. You’ll get a creamy, spiced soup that’s filling, vegetarian-friendly, and embarrassingly easy to make.

I also love comparing soups, so if you like other hearty bowls, check out this comforting sweet potato and apple soup for a twist on sweet profiles.

Why You’ll Love This Recipe

• Fast and filling: You’ll get a ready-to-eat soup in about 30–40 minutes.
• Nutrient-dense: Sweet potatoes and chickpeas pack fiber, vitamins, and plant protein.
• Flavor-forward: Moroccan spices like cumin, coriander, smoked paprika, and a hint of cinnamon create layered warmth.
• Versatile: You can make it creamy or chunky, top it any way you like, and easily make it gluten-free and vegan.
• Great for leftovers: It tastes even better the next day—if it lasts that long.

Ingredients You’ll Need

• 2 large sweet potatoes, peeled and diced
• 1 can of chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Optional: roasted chickpeas for topping

How to Make (Step-by-Step)

STEP 1

In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent and smells sweet, about 4–5 minutes. I always taste the garlic aroma to know it’s ready—our noses are reliable, believe it or not.

STEP 2

Stir in the diced sweet potatoes, chickpeas, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon smoked paprika, and 1/2 teaspoon cinnamon. Toss everything for a couple of minutes so the spices toast slightly and become more fragrant.

STEP 3

Pour in 4 cups vegetable broth and bring to a boil. Reduce the heat and simmer until the sweet potatoes become tender, about 20 minutes. You’ll know they’re done when a fork slides through easily.

STEP 4

Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. I usually use an immersion blender because I avoid awkwardly hot blender lids and potential splashes. Smooth? Chunky? Both work—no judgment here.

STEP 5

Season with salt and pepper to taste. Taste, adjust, taste again. I always add a pinch more salt than I think I need. Trust me on that.

STEP 6

Serve hot, topped with optional roasted chickpeas or your favorite crunchy topping. You’ll love the texture contrast.

Ingredient and Method

Ingredient: This recipe highlights sweet potatoes and chickpeas as the core flavors and nutrition sources. The spices—cumin, coriander, smoked paprika, and cinnamon—define the Moroccan profile.

Method: Sauté aromatics, add sweet potatoes and chickpeas with spices, simmer in vegetable broth until tender, then puree. Season and serve with crunchy toppings.

Pro Tips for the Best Results

• Roast instead of boil: Roast the sweet potatoes at 425°F for 20–25 minutes if you want deeper caramelized flavor before adding them to the soup.
• Use low-sodium broth: That gives you control over the final saltiness.
• Adjust spice balance: Add a pinch of cayenne if you want heat. I add it when I crave a kick.
• Creamy texture options: Stir in a splash of coconut milk or plain yogurt for extra creaminess.
• Make it extra nutty: Toast whole cumin seeds in the oil for a bolder cumin flavor.
• Batch-friendly: Freeze portions in airtight containers for up to 3 months.

Fun Variations & Topping Ideas

Variations:

• Add red lentils with the sweet potatoes for extra protein and silkier texture.
• Swap sweet potatoes for a mix of sweet potato and carrot for a sweeter profile.
• Make it smokier by adding a teaspoon of harissa or smoked chili paste.

Toppings:

• Roasted chickpeas for crunch (sprinkle with paprika and salt).
• Plain yogurt or coconut yogurt for creaminess.
• Fresh cilantro or parsley for brightness.
• Toasted pumpkin seeds for texture and nutty flavor.
• A squeeze of lemon to cut through richness—trust me, lemon works wonders.

Storing and Reheating

• Refrigerating: Cool the soup to room temperature, then store in airtight containers for up to 4 days.
• Freezing: Portion the soup into freezer-safe containers and freeze for up to 3 months.
• Reheating on stovetop: Gently reheat over low-medium heat, stirring occasionally. Add a splash of water or broth if it thickens.
• Microwave: Reheat in 1-minute intervals, stirring between intervals to ensure even heat distribution.

Leftover Ideas

• Turn leftovers into a thicker stew by simmering with diced vegetables or greens.
• Use the soup as a sauce over roasted cauliflower or grilled chicken.
• Mix a cup of leftover soup with cooked grains like quinoa or rice for an easy, hearty bowl.
• Make a savory crepe filling by thickening the soup slightly and adding sautéed mushrooms.

Frequently Asked Questions (FAQ)

How long does this soup take to make?

I usually finish it in 30–40 minutes from start to finish. That includes chopping and simmering.

Can I skip pureeing and keep it chunky?

Yes. You can mash some of the sweet potatoes with a potato masher for a rustic texture. The soup will still taste great.

Is this soup gluten-free?

Yes, the recipe contains no gluten if you use gluten-free broth. It also works well as a vegan main if you avoid yogurt toppings.

Can I use dried chickpeas instead of canned?

You can, but cook them beforehand until tender. I keep canned chickpeas in my pantry for the speed factor.

How can I make it spicier or milder?

For more heat, add cayenne or harissa. For milder flavor, reduce the smoked paprika or omit cayenne.

(Oh, and if you like hearty ham-and-potato vibes sometimes — yes, I judged myself once — this ham and potato soup makes a great comparison. IMO, both soups bring the comfort, but in different wardrobes.)

Conclusion

This Moroccan Sweet Potato and Chickpea Soup gives you cozy comfort, bold spice, and simple pantry cooking that everyone will thank you for. You’ll like how the sweet potatoes, chickpeas, and warming spices balance into something both nourishing and exciting. If you want a variation with a bit more heat and instant-pot convenience, check out this excellent spicy Moroccan sweet potato soup recipe for comparison and extra tips. Leave a comment below telling me how you topped yours and drop a rating if you tried the recipe—I read every one and genuinely appreciate it.