Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

This Moroccan Sweet Potato and Chickpea Soup is the ultimate cozy dinner for chilly nights. After making it countless times, I’ve perfected the blend of spices that makes this soup irresistible. The warmth of the cumin, paprika, and cinnamon creates a cozy, hearty bowl that’s perfect for the winter months. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cheesy Asparagus Casserole Recipe for Dinner and Easy No-Bake Chocolate Cherry Cream Pie 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 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
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• Optional: Chopped fresh parsley
• Optional: A drizzle of olive oil
• Optional: A sprinkle of paprika

How to Make Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Step 2: Add sweet potatoes, chickpeas, diced tomatoes, cumin, paprika, cinnamon, salt, black pepper, and cayenne pepper (if using). Stir to combine.
3. Step 3: Add 4 cups of water, bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until sweet potatoes are tender.
4. Step 4: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
5. Step 5: Serve hot, topped with fresh parsley, a drizzle of olive oil, and a sprinkle of paprika.

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 in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead and frozen for a quick, healthy meal later.

Freezing Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

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

How to Reheat Without Drying It Out

Oven: Reheat in a pot on the stove over medium heat until warmed through. Microwave: Reheat individual portions in the microwave until warmed through.

Recipe Notes

• Chef tip: For a smoky flavor, add a pinch of smoked paprika.
• Best substitution: You can substitute the chickpeas with cannellini beans.
• Make-ahead: This soup freezes well for up to 3 months.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your soup is too thick, add more water or vegetable broth and blend again.

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 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

Seasonings

• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)

Optional Toppings

• Chopped fresh parsley
• A drizzle of olive oil
• A sprinkle of paprika

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Step 2: Add sweet potatoes, chickpeas, diced tomatoes, cumin, paprika, cinnamon, salt, black pepper, and cayenne pepper (if using). Stir to combine.
3. Step 3: Add 4 cups of water, bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until sweet potatoes are tender.
4. Step 4: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
5. Step 5: Serve hot, topped with fresh parsley, a drizzle of olive oil, and a sprinkle of paprika.

Notes

• Chef tip: For a smoky flavor, add a pinch of smoked paprika.
• Best substitution: You can substitute the chickpeas with cannellini beans.
• Make-ahead: This soup freezes well for up to 3 months.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your soup is too thick, add more water or vegetable broth and blend again.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in a pot on the stove over medium heat until warmed through.
• Microwave reheat: Reheat individual portions in the microwave until warmed through.
• Make ahead: This soup can be made ahead and frozen for a quick, healthy meal later.

Nutrition Per Serving

• Calories: 350
• Protein: 12g
• Fat: 6g
• Carbs: 55g
• Fiber: 10g
• Sugar: 9g
• Sodium: 700mg
• 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!