Creamy Moroccan Sweet Potato Soup with Chickpeas
Creamy Moroccan Sweet Potato Soup with Chickpeas is a cozy, hearty soup that’s perfect for chilly nights. After making this many times, I’ve discovered the trick to getting the perfect creamy texture is to blend half the soup. The warm spices of cumin, paprika, and cinnamon make this soup better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pesto Zucchini Corn Quinoa Salad for Quick Dinner and Creamy Roasted Red Pepper and Garlic Dip Easy Recipe.
Why This Creamy Moroccan Sweet Potato Soup with Chickpeas Is Pure Comfort
- Creamy and comforting
- Packed with flavor from Moroccan spices
- Easily made in one pot
- Great for meal prepping
What You'll Need for Creamy Moroccan Sweet Potato Soup with Chickpeas
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Sweet potatoes
- Chickpeas
- Onion
- Garlic
- Canned tomatoes
- Vegetable broth
- Cumin
- Paprika
- Cinnamon
- Salt
- Pepper
- Optional: Chopped fresh parsley
- Optional: Crumbled feta cheese
- Optional: Drizzle of olive oil
đź“ť Ingredient Notes
- Sweet potatoes: You can use orange or white sweet potatoes for this recipe.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Makes blending the soup easy and safe. → See on Amazon
- High-quality cumin — Great flavor starts with fresh spices. → See on Amazon
How to Make Creamy Moroccan Sweet Potato Soup with Chickpeas
- Step 1: Sauté onion and garlic until soft.
- Step 2: Add sweet potatoes, chickpeas, and spices. Cook for 5 minutes.
- Step 3: Add canned tomatoes and vegetable broth. Simmer for 20 minutes.
- Step 4: Blend half the soup until smooth. Stir back into the pot.
- Step 5: Serve hot with your choice of toppings.
Cook's Tips for Perfect Creamy Moroccan Sweet Potato Soup with Chickpeas
- Common mistake and fix: Don't overcook the sweet potatoes. They can become too soft and mushy.
- : For a smoother soup, blend all of it instead of just half.
- : Add a pinch of cayenne pepper for some heat.
Storing & Reheating Creamy Moroccan Sweet Potato Soup with Chickpeas
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated when ready to serve.
Freezing Creamy Moroccan Sweet Potato Soup with Chickpeas
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegan version, omit the feta cheese topping.
- Best substitution: Kidney beans can be used as a substitute for chickpeas.
- Make-ahead: This soup can be made up to 3 days ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup is too thick, thin it out with a bit more vegetable broth.
Want to level up this recipe?
High-quality vegetable broth — A good broth makes all the difference in this soup. → Check price on Amazon
Creamy Moroccan Sweet Potato Soup with Chickpeas
Ingredients
Main Ingredients
- Sweet potatoes
- Chickpeas
- Onion
- Garlic
- Canned tomatoes
- Vegetable broth
Seasonings
- Cumin
- Paprika
- Cinnamon
- Salt
- Pepper
Optional Toppings
- Chopped fresh parsley
- Crumbled feta cheese
- Drizzle of olive oil
Instructions
- Step 1: Sauté onion and garlic until soft.
- Step 2: Add sweet potatoes, chickpeas, and spices. Cook for 5 minutes.
- Step 3: Add canned tomatoes and vegetable broth. Simmer for 20 minutes.
- Step 4: Blend half the soup until smooth. Stir back into the pot.
- Step 5: Serve hot with your choice of toppings.
Notes
- Chef tip: For a vegan version, omit the feta cheese topping.
- Best substitution: Kidney beans can be used as a substitute for chickpeas.
- Make-ahead: This soup can be made up to 3 days ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup is too thick, thin it out with a bit more vegetable broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 5g
- Carbs: 60g
- Fiber: 12g
- Sugar: 12g
- Sodium: 800mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Moroccan Sweet Potato Soup with Chickpeas FAQs
Yes, this soup can be made up to 3 days ahead. Store it in an airtight container in the fridge.
If the soup is too thick, thin it out with a bit more vegetable broth.
Yes, this soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this soup in the Instant Pot. Cook on high pressure for 10 minutes, then quick release.
You can use butternut squash as a substitute for sweet potatoes in this recipe.
A Warm Final Note
I can’t wait for you to try Creamy Moroccan Sweet Potato Soup with Chickpeas 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!
