Creamy Moroccan Sweet Potato Soup with Chickpeas
Creamy Moroccan Sweet Potato Soup with Chickpeas is a hearty, comforting soup that’s perfect for busy weeknights. After making this soup many times, I’ve discovered that the key to a creamy texture without dairy is to blend the sweet potatoes until smooth. The warm spices and chickpeas make this soup a satisfying, protein-packed meal. Keep reading for my best tips on making this soup. If you love recipes like this, you’ll also enjoy Easy Tuscan White Bean Soup with Sausage and Spinach and Easy Chicken Grape Salad Recipe for Quick Healthy Lunch.
Why This Creamy Moroccan Sweet Potato Soup with Chickpeas Is Pure Comfort
- Easy to make with simple ingredients
- Packed with protein and fiber from chickpeas
- Cozy and comforting, perfect for a quick dinner
- Freezer-friendly for meal prep
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.
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- Salt and pepper, to taste
- 1/4 tsp cayenne pepper (optional)
- Optional: Chopped fresh parsley
- Optional: Crumbled feta cheese
- Optional: A drizzle of olive oil
📝 Ingredient Notes
- sweet potatoes: You can use orange or white sweet potatoes for this recipe.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup a breeze and ensures a smooth texture. → See on Amazon
- Instant Pot — Saves time by cooking the sweet potatoes and chickpeas quickly. → See on Amazon
How to Make Creamy Moroccan Sweet Potato Soup with Chickpeas
- Step 1: In a large pot, combine sweet potatoes, chickpeas, onion, garlic, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until sweet potatoes are tender.
- Step 2: Using an immersion blender, blend the soup until smooth. Alternatively, you can blend the soup in batches in a blender, being careful with the hot liquid.
- Step 3: Stir in cumin, paprika, turmeric, cinnamon, salt, pepper, and cayenne pepper (if using). Taste and adjust seasoning if needed.
- Step 4: Ladle the soup into bowls and garnish with chopped fresh parsley, crumbled feta cheese, and a drizzle of olive oil. Serve hot and enjoy!
Cook's Tips for Perfect Creamy Moroccan Sweet Potato Soup with Chickpeas
- : For a smoother soup, blend it until it's completely smooth. For a chunkier soup, blend it less.
- Common mistake and fix: If your soup is too thick, thin it out with a little more vegetable broth or water. If it's too thin, simmer it for a bit longer to reduce the liquid.
- : To make this soup in the Instant Pot, combine all ingredients and cook on manual high pressure for 10 minutes, then release the pressure naturally.
- : For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
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 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 Creamy Moroccan Sweet Potato Soup with Chickpeas
Freeze leftover soup in individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: To make this soup vegetarian, use vegetable broth. To make it vegan, skip the feta cheese topping.
- Best substitution: You can substitute the sweet potatoes with butternut squash or pumpkin.
- Make-ahead: This soup can be made up to 2 days ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd or for meal prep.
- Troubleshooting: If your soup is too thick, thin it out with a little more vegetable broth or water. If it's too thin, simmer it for a bit longer to reduce the liquid.
Want to level up this recipe?
High-quality vegetable broth — Using a good quality vegetable broth adds depth of flavor to the soup. → Check price on Amazon
Creamy Moroccan Sweet Potato Soup with Chickpeas
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
Seasonings
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- Salt and pepper, to taste
- 1/4 tsp cayenne pepper (optional)
Optional Toppings
- Chopped fresh parsley
- Crumbled feta cheese
- A drizzle of olive oil
Instructions
- Step 1: In a large pot, combine sweet potatoes, chickpeas, onion, garlic, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until sweet potatoes are tender.
- Step 2: Using an immersion blender, blend the soup until smooth. Alternatively, you can blend the soup in batches in a blender, being careful with the hot liquid.
- Step 3: Stir in cumin, paprika, turmeric, cinnamon, salt, pepper, and cayenne pepper (if using). Taste and adjust seasoning if needed.
- Step 4: Ladle the soup into bowls and garnish with chopped fresh parsley, crumbled feta cheese, and a drizzle of olive oil. Serve hot and enjoy!
Notes
- Chef tip: To make this soup vegetarian, use vegetable broth. To make it vegan, skip the feta cheese topping.
- Best substitution: You can substitute the sweet potatoes with butternut squash or pumpkin.
- Make-ahead: This soup can be made up to 2 days ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd or for meal prep.
- Troubleshooting: If your soup is too thick, thin it out with a little more vegetable broth or water. If it's too thin, simmer it for a bit longer to reduce the liquid.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze leftover soup in individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 5g
- Carbs: 55g
- Fiber: 10g
- Sugar: 10g
- 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 2 days ahead of time and reheated when ready to serve.
If your soup is too thick, thin it out with a little more vegetable broth or water. If it's too thin, simmer it for a bit longer to reduce the liquid.
Yes, you can freeze leftover soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, combine all ingredients and cook on manual high pressure for 10 minutes, then release the pressure naturally.
You can substitute the sweet potatoes with butternut squash or pumpkin.
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!
