Go Back

Moroccan Sweet Potato Soup with Chickpeas

A hearty and creamy soup made with sweet potatoes and chickpeas, seasoned with warm Moroccan spices, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Moroccan
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 medium sweet potatoes, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
Spices
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • Salt to taste salt
  • Pepper to taste pepper
Liquid
  • 4 cups vegetable broth
  • 1 tablespoon olive oil, for cooking
Garnish
  • Fresh cilantro fresh cilantro, for garnish

Method
 

Preparation
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  2. Stir in the minced garlic, cumin, coriander, and smoked paprika, cooking for an additional 2 minutes until fragrant.
  3. Toss in the diced sweet potatoes and mix well with the spices and onion. Cook for about 5 minutes, allowing the sweet potatoes to absorb the flavors.
  4. Pour in the vegetable broth, bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes until the sweet potatoes are tender.
  5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches if you don’t have an immersion blender). Add the chickpeas and mix well.
  6. Taste the soup and season with salt and pepper as desired. Garnish with fresh cilantro before serving.

Notes

This soup stores beautifully in an airtight container for up to 5 days in the refrigerator or can be frozen for up to 3 months. Reheat on low heat, stirring often, and add a splash of vegetable broth for consistency. For variations, chickpeas can be replaced with lentils or other beans.