Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

This Moroccan sweet potato and chickpea soup is the ultimate comfort food. After making it dozens of times, I’ve perfected the balance of spices for a rich, cozy flavor that’s perfect for chilly nights. The trick I discovered is to blend half the soup for a creamy texture without adding dairy. This cozy soup is perfect for winter nights and pairs well with my Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt. If you love recipes like this, you’ll also enjoy Crispy Za’atar Smashed Potatoes with Creamy Tahini Yogurt and Fresh Strawberry Salsa Stuffed Avocados 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, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp harissa paste (adjust to taste)
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• Optional: Chopped cilantro, for garnish
• Optional: Lemon wedges, for serving
• Optional: Crusty bread, for serving

How to Make Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

1. Sauté onions and garlic: In a large pot, heat olive oil over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
2. Add spices: Stir in cumin, paprika, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Simmer sweet potatoes and chickpeas: Add diced sweet potatoes, drained and rinsed chickpeas, grated ginger, harissa paste, salt, and pepper to the pot. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for 20-25 minutes, or until sweet potatoes are tender.
4. Blend half the soup: Using an immersion blender, blend half the soup until smooth and creamy. Alternatively, you can transfer half the soup to a blender and blend until smooth, then return it to the pot.
5. Add coconut milk and serve: Stir in coconut milk and heat through. Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro and a lemon wedge, with crusty bread on the side.

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 refrigerator for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead and reheated before serving.

Freezing Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a pot over medium heat or in the microwave until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through, until warmed through.

Recipe Notes

• Chef tip: To make this soup gluten-free, ensure your vegetable broth is certified gluten-free.
• Best substitution: You can substitute the sweet potatoes with butternut squash for a similar flavor profile.
• Make-ahead: This soup can be made ahead and reheated before serving, making it perfect for meal prepping.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional vegetable broth. If it's too thin, simmer it for a few more minutes to reduce and thicken.

Cozy Moroccan Sweet Potato and Chickpea Soup Recipe

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian, Vegan, Gluten-free

Ingredients

Main Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp harissa paste (adjust to taste)

Seasonings

• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk

Optional Toppings

• Chopped cilantro, for garnish
• Lemon wedges, for serving
• Crusty bread, for serving

Instructions

1. Sauté onions and garlic: In a large pot, heat olive oil over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
2. Add spices: Stir in cumin, paprika, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Simmer sweet potatoes and chickpeas: Add diced sweet potatoes, drained and rinsed chickpeas, grated ginger, harissa paste, salt, and pepper to the pot. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for 20-25 minutes, or until sweet potatoes are tender.
4. Blend half the soup: Using an immersion blender, blend half the soup until smooth and creamy. Alternatively, you can transfer half the soup to a blender and blend until smooth, then return it to the pot.
5. Add coconut milk and serve: Stir in coconut milk and heat through. Taste and adjust seasoning if needed. Serve hot, garnished with chopped cilantro and a lemon wedge, with crusty bread on the side.

Notes

• Chef tip: To make this soup gluten-free, ensure your vegetable broth is certified gluten-free.
• Best substitution: You can substitute the sweet potatoes with butternut squash for a similar flavor profile.
• Make-ahead: This soup can be made ahead and reheated before serving, making it perfect for meal prepping.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional vegetable broth. If it's too thin, simmer it for a few more minutes to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a pot over medium heat or in the microwave until warmed through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through, until warmed through.
• Make ahead: This soup can be made up to 2 days ahead and reheated before serving.

Nutrition Per Serving

• Calories: 350
• Protein: 12g
• Fat: 10g
• Carbs: 55g
• Fiber: 12g
• Sugar: 12g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 6g

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!