The first time I made Moroccan Sweet Potato Soup with Chickpeas, I was chasing a balance—something hearty yet vibrant, earthy but still fresh. The moment I took a spoonful of this Moroccan Sweet Potato Soup with Chickpeas, I knew it was a keeper. With its silky blend of sweet potatoes, warming spices, and the soft bite of chickpeas, it’s a bowlful of comfort that doesn’t compromise on flavor. A gentle nudge from cumin and cinnamon, and a sprinkle of fresh herbs on top—it’s the kind of soup that feels nourishing on every level.
What I love most about this Moroccan Sweet Potato Soup with Chickpeas is how simple it is to bring together, yet the payoff is so rich. It’s perfect for busy weeknights when I need something cozy but quick, and just as impressive when served at a dinner gathering with warm flatbreads on the side. Whether you’re vegetarian, vegan, or just craving something wholesome and bold, this Moroccan Sweet Potato Soup with Chickpeas checks every box.
Why You’ll Love This Moroccan Sweet Potato Soup with Chickpeas
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Incredible depth of flavor: thanks to classic Moroccan spices like cumin, paprika, and a hint of cinnamon.
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Vegan and gluten-free: no need for substitutions, it’s naturally both!
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Satisfyingly filling: with hearty chickpeas and nutrient-packed sweet potatoes.
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Meal prep friendly: the flavors deepen over time, making it even better the next day.
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Perfectly customizable: easy to tweak with whatever you have on hand.
What Type of Chickpeas Work Best in Moroccan Sweet Potato Soup with Chickpeas?
You might wonder if it really matters whether you use canned chickpeas or cook them from scratch. I’ve tried both, and honestly, either works wonderfully—what matters most is texture. Canned chickpeas are incredibly convenient and soften nicely in the broth, absorbing the soup’s bold Moroccan character. But if you have time, cooking dried chickpeas from scratch adds a slightly firmer bite and deeper flavor. Just soak them overnight and simmer until tender before adding them to your Moroccan Sweet Potato Soup with Chickpeas. Either way, chickpeas offer great plant-based protein and heartiness to balance the creamy sweet potatoes.
Options for Substitutions in Moroccan Sweet Potato Soup with Chickpeas
Whether you’re working with pantry staples or adjusting for dietary needs, this Moroccan Sweet Potato Soup with Chickpeas is incredibly versatile. Here are some great ways to make it your own:
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Swap sweet potatoes for butternut squash or pumpkin if that’s what you have—they offer the same natural sweetness and creamy texture.
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Use white beans like cannellini or navy beans in place of chickpeas for a different but equally hearty variation.
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Adjust the spice to your liking—harissa adds heat, while cumin and paprika keep things warm but mellow.
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Add leafy greens such as spinach or kale during the last few minutes of cooking for added color and nutrition.
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Garnish creatively: no sesame seeds or parsley? Try toasted almonds, fresh cilantro, or even a spoonful of plant-based yogurt to elevate your bowl of Moroccan Sweet Potato Soup with Chickpeas.
Ingredients for Moroccan Sweet Potato Soup with Chickpeas
Every ingredient in this Moroccan Sweet Potato Soup with Chickpeas plays a purposeful role—blending flavor, texture, and nourishment. Here’s what you’ll need and why it matters:
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Sweet Potatoes – The main ingredient. Their natural sweetness balances the bold spices and creates a luscious, velvety base.
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Chickpeas – Provide protein, nutty flavor, and satisfying bite that complements the sweet potatoes beautifully.
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Onion – Adds depth and natural sweetness when sautéed, forming the aromatic base of the soup.
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Garlic – Infuses the soup with rich, savory warmth and ties the spices together.
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Tomato Paste – Delivers a subtle tang and umami that enhances the overall flavor profile.
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Vegetable Broth – Acts as the soup’s flavorful foundation. Choose a robust broth for best results.
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Olive Oil – Used for sautéing and enhancing the flavor of the spices.
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Cumin – One of the key Moroccan spices, offering earthy, smoky notes.
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Smoked Paprika – Adds a layer of depth and a hint of smokiness.
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Cinnamon – Just a touch for warmth and subtle sweetness.
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Salt & Pepper – Essential for balancing all the other flavors.
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Fresh Parsley or Cilantro – A bright garnish that adds freshness and color.
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Sesame Seeds & Red Pepper Flakes (optional) – For a crunchy finish and a touch of heat if desired.
How to Make Moroccan Sweet Potato Soup with Chickpeas (Step-by-Step)
This Moroccan Sweet Potato Soup with Chickpeas is a cozy, flavor-packed dish that comes together in just one pot. It’s plant-based, deeply nourishing, and perfect for both busy weeknights and make-ahead meal prep. Follow these simple steps to bring this Moroccan-inspired comfort to your table.
Step 1: Sauté the Aromatics
Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Once shimmering, add 1 chopped yellow onion and cook for about 5 minutes, stirring occasionally, until soft and golden. Add 3 to 4 minced garlic cloves and sauté for another minute or two, just until fragrant. Be careful not to brown the garlic—it should smell warm and aromatic, not burnt. This base sets the tone for the layered spices ahead.
Step 2: Add Spices and Tomato Paste
Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and a pinch of cinnamon. Let the spices bloom in the hot oil, coating the onions and garlic. Then add 1 tablespoon tomato paste, and cook for 2 to 3 minutes, stirring constantly. This step caramelizes the paste slightly, deepening the flavor and cutting the acidity—key to building the signature depth of Moroccan Sweet Potato Soup with Chickpeas.
Step 3: Add Sweet Potatoes and Chickpeas
Next, toss in 2 peeled and cubed sweet potatoes and 1 can (15 oz / 400g) of drained and rinsed chickpeas. Stir well to coat the ingredients with the aromatic spice mixture. The natural sweetness of the sweet potatoes perfectly balances the warm, earthy spices, while chickpeas add protein, texture, and substance.
Step 4: Pour in the Broth and Simmer
Add enough vegetable broth (about 4–5 cups) to just cover the ingredients. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 to 25 minutes, or until the sweet potatoes are fork-tender. During this time, the chickpeas soften and absorb the bold flavors, making each bite of this Moroccan Sweet Potato Soup with Chickpeas incredibly rich and comforting.
Step 5: Blend to Your Desired Texture
Once the vegetables are fully cooked, it’s time to blend. Use an immersion blender to partially blend the soup directly in the pot. This creates a beautifully creamy texture while leaving some chunks of sweet potato and whole chickpeas intact. If you prefer a completely smooth soup, blend it all. Or skip blending for a more rustic, brothy finish.
Step 6: Season and Garnish
Taste and adjust the seasoning with salt and freshly ground black pepper. For a bright finish, you can also add a squeeze of lemon juice. Serve hot in bowls and garnish with chopped fresh parsley or cilantro, a sprinkle of toasted sesame seeds, and a pinch of red pepper flakes if you like a touch of heat.
This Moroccan Sweet Potato Soup with Chickpeas is even better the next day as the flavors continue to develop—making it perfect for leftovers or meal prep. Serve with warm pita, crusty bread, or simply enjoy it on its own as a satisfying, nutrient-rich meal.
🥗 What to Serve With Moroccan Sweet Potato Soup with Chickpeas
This hearty, vibrant Moroccan Sweet Potato Soup with Chickpeas is a complete meal in itself, but it also pairs beautifully with a variety of sides—whether you’re putting together a weeknight dinner or hosting a cozy gathering. Here are some of my favorite accompaniments to elevate your soup experience:
Warm Flatbreads
Nothing beats tearing into a soft, warm flatbread and dipping it into the spiced broth. Classic Moroccan khobz or even store-bought naan makes the perfect companion for this soup. It soaks up all the flavor and adds that satisfying chew.
Herbed Couscous
Light, fluffy couscous flavored with fresh herbs, lemon zest, and a drizzle of olive oil brings a subtle brightness that mirrors the spices in the soup without overpowering them. It’s also quick to prepare—ideal for busy nights.
Roasted Cauliflower
For a bit of crunch and caramelization, serve up some cumin-spiced roasted cauliflower on the side. It offers a contrast in both texture and flavor to the creamy richness of your Moroccan Sweet Potato Soup with Chickpeas.
Green Salad with Citrus Vinaigrette
A simple mixed greens salad tossed in a citrusy dressing adds freshness and acidity to balance the earthy sweetness of the soup. Add shaved fennel, radish, or pomegranate seeds for extra flair.
Spiced Rice Pilaf
Take your rice up a notch by stirring in golden raisins, slivered almonds, and a hint of cinnamon. This North African-inspired pilaf echoes the warm spice profile of the soup and makes the meal feel even more special.
Grilled Halloumi or Feta Crumbles
The saltiness of grilled halloumi or crumbled feta cuts through the sweetness of the sweet potatoes beautifully. Their creamy texture adds a luxurious touch that makes this dish dinner-party worthy.
Pickled Vegetables
Bright, tangy pickles—like pickled red onions or Moroccan-style carrots—bring sharpness and a lively contrast that cleanses the palate between spoonfuls of soup.
Harissa Yogurt Swirl
For a spicy, creamy topping, mix a spoonful of harissa into plain yogurt and swirl it into your bowl just before serving. It melts into the hot soup, adding heat and richness in every bite.
Whether you’re building a full spread or just looking for something quick on the side, these pairings will complement your Moroccan Sweet Potato Soup with Chickpeas beautifully—adding texture, contrast, and a little extra joy to every bowl.
🧊 Storage Instructions for Moroccan Sweet Potato Soup with Chickpeas
One of the many reasons I love making Moroccan Sweet Potato Soup with Chickpeas is how well it keeps. Not only does it store beautifully, but the flavors actually deepen over time—making leftovers even more delicious the next day.
Refrigerator
Store your cooled soup in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop over medium heat or in the microwave in short bursts, stirring occasionally to ensure it heats evenly. The soup retains its flavor and texture incredibly well with each reheat.
Freezer
This soup also freezes like a dream. Let the Moroccan Sweet Potato Soup with Chickpeas cool completely before transferring it to freezer-safe containers or resealable bags (lay bags flat for easier storage). It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator, then reheat as usual.
Freezing Tip
If you’re prepping this soup specifically to freeze, consider blending only part of the batch after reheating. Fully puréed soups can sometimes take on a slightly different texture once frozen and thawed. Leaving some chunks of sweet potato and chickpeas helps preserve that creamy-meets-hearty consistency everyone loves.
🍽️ Estimated Nutrition for Moroccan Sweet Potato Soup with Chickpeas
This nourishing soup is naturally plant-based, gluten-free, and full of flavor. Here’s the approximate nutrition breakdown per serving (based on 6 servings total):
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Calories: ~280
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Protein: ~9g
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Fat: ~7g (primarily from olive oil and optional toppings like sesame seeds or yogurt)
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Carbohydrates: ~45g
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Fiber: ~10g
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Sugars: ~10g (mostly from sweet potatoes)
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Sodium: ~600mg (will vary based on the vegetable broth and added salt)
Not only is Moroccan Sweet Potato Soup with Chickpeas warm and comforting, it’s also packed with nutrients like beta-carotene, fiber, and plant-based protein. It’s a perfect option for a healthy lunch or a satisfying dinner that won’t leave you feeling heavy.
❓ Frequently Asked Questions About Moroccan Sweet Potato Soup with Chickpeas
Can I make this soup in advance?
Absolutely! In fact, Moroccan Sweet Potato Soup with Chickpeas is one of those dishes that improves with time. The flavors deepen and meld together beautifully after a night in the fridge. Simply store it in an airtight container and reheat gently on the stovetop or in the microwave when ready to serve.
Do I have to blend the soup?
Not at all. Blending is entirely optional and based on your texture preference. You can serve this soup chunky, blend just half of it for a creamy-yet-hearty result, or purée the whole batch for a smooth, velvety finish. It’s flexible and forgiving either way.
Is this soup spicy?
By default, no. The soup features warm Moroccan spices like cumin, cinnamon, and smoked paprika, but it’s not hot. If you enjoy heat, you can easily spice things up by adding a pinch of red pepper flakes, a swirl of harissa, or even some cayenne during cooking.
Can I use canned sweet potatoes?
Technically yes, but it’s not recommended. Fresh sweet potatoes offer a better texture, natural sweetness, and creaminess when cooked and blended. Canned versions tend to be overly soft and watery, which can affect the final consistency of your Moroccan Sweet Potato Soup with Chickpeas.
Is it okay to add meat to this soup?
Yes! While this soup is naturally vegan and vegetarian, you can absolutely add protein if desired. Shredded cooked chicken, browned ground turkey, or even ground lamb make great additions. Stir them in after blending for a heartier, meatier version of the dish.
What’s a good substitute for vegetable broth?
If you’re out of veggie broth, water mixed with a high-quality bouillon cube or vegetable base will do the trick. Just make sure to taste and adjust the salt accordingly, as some bouillon products can be quite salty.
Can I make this in a slow cooker?
Yes, and it turns out beautifully! For best results, sauté the onions, garlic, and spices in a skillet first to develop the flavor. Then transfer everything to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, until the sweet potatoes are tender. Blend as much or as little as you like before serving.
🥣 Conclusion
This Moroccan Sweet Potato Soup with Chickpeas has truly earned its place as a staple in my kitchen. It’s one of those rare recipes that checks every box—simple to make, deeply flavorful, nourishing, and endlessly comforting. With its velvety sweet potatoes, warm Moroccan spices, and the hearty bite of chickpeas, each spoonful delivers a sense of balance and satisfaction.
Whether you’re cooking for a cozy family dinner, prepping your weekday lunches, or seeking something wholesome after a long day, this soup is a go-to that never disappoints. It’s a recipe that feels like a warm hug—one that you’ll find yourself turning to again and again.
So next time you’re looking for something easy, flavorful, and full of feel-good ingredients, let this Moroccan Sweet Potato Soup with Chickpeas be your answer.
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Moroccan Sweet Potato Soup with Chickpeas
Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Description
Ingredients
- olive oil
- yellow onion, chopped
- garlic cloves, minced
- tomato paste
- ground cumin
- smoked paprika
- ground cinnamon
- sweet potatoes, peeled and cubed
- chickpeas, drained and rinsed
- vegetable broth
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
- Sesame seeds and red pepper flakes (optional garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent.
- Stir in garlic, cumin, smoked paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
- Add the tomato paste and stir well, cooking for another 2 minutes.
- Add sweet potatoes and chickpeas, stirring to coat in the spice mixture.
- Pour in the vegetable broth, ensuring everything is just covered. Bring to a boil.
- Use an immersion blender to blend part or all of the soup depending on your preferred texture.
- Reduce heat, cover, and simmer for 20–25 minutes or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, sesame seeds, and red pepper flakes if desired.