Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

This Cozy Moroccan Sweet Potato and Chickpea Soup is the perfect comfort food for chilly nights. After making it dozens of times, I’ve discovered the secret to a rich, creamy texture without dairy. Keep reading for my best tips, or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy High Protein Grilled Chicken Cobb Salad for Summer and Creamy Cajun Chicken Pasta Slow Cooker 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, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp salt
• 1/2 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. Sauté: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Spices: Stir in cumin, paprika, coriander, turmeric, salt, black pepper, and cayenne (if using). Cook for 1 minute.
3. Simmer: Add sweet potatoes, chickpeas, diced tomatoes (with juice), and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
4. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a regular blender.
5. Serve: Ladle into bowls and top with fresh parsley, feta cheese, and a squeeze of lemon.

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 for up to 5 days. Make-ahead tip: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

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 for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: To make this soup vegan, simply omit the feta cheese or use a vegan alternative.
• Best substitution: You can substitute the sweet potatoes with butternut squash for a similar flavor and texture.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth. If it's too thin, simmer it longer to reduce.

Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 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, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes

Seasonings

• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp salt
• 1/2 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. Sauté: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Spices: Stir in cumin, paprika, coriander, turmeric, salt, black pepper, and cayenne (if using). Cook for 1 minute.
3. Simmer: Add sweet potatoes, chickpeas, diced tomatoes (with juice), and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
4. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a regular blender.
5. Serve: Ladle into bowls and top with fresh parsley, feta cheese, and a squeeze of lemon.

Notes

• Chef tip: To make this soup vegan, simply omit the feta cheese or use a vegan alternative.
• Best substitution: You can substitute the sweet potatoes with butternut squash for a similar flavor and texture.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth. If it's too thin, simmer it longer to reduce.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) until warmed through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: The soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 280
• Protein: 12g
• Fat: 5g
• Carbs: 45g
• Fiber: 10g
• Sugar: 8g
• Sodium: 1200mg
• 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!