Hearty Moroccan Sweet Potato Soup with Chickpeas Recipe

Warm, comforting bowls of Moroccan sweet potato soup dance with rich, aromatic spices that transport you straight to North African kitchens.

Vibrant orange sweet potatoes blend seamlessly with hearty chickpeas, creating a symphony of flavors and textures.

Each spoonful carries layers of warmth and depth, reflecting traditional Moroccan culinary traditions.

Fragrant cumin, turmeric, and coriander infuse the soup with an exotic complexity that awakens the senses.

Silky smooth yet satisfyingly chunky, this soup offers nourishment and comfort in every bite.

The combination of sweet potatoes and chickpeas provides a protein-packed meal that feels both indulgent and wholesome.

Whether you seek a cozy dinner or a soul-warming lunch, this recipe promises a delicious journey through Moroccan-inspired comfort.

Ingredients for Moroccan Sweet Potato Soup with Chickpeas

• Sweet Potatoes: Creamy foundation that adds natural sweetness and rich, velvety texture to the soup, selecting orange-fleshed varieties for deeper color and enhanced flavor.
• Onion: Provides aromatic depth and subtle sweetness, choose firm onions without soft spots or sprouts.
• Celery: Contributes delicate herbal notes and crisp undertone, selecting bright green stalks with minimal blemishes.
• Garlic: Delivers robust, pungent flavor that amplifies the soup's complexity, picking plump cloves without green shoots.

• Cumin, Smoked Paprika, Coriander, Turmeric, Red Pepper Flakes, Caraway Seed, Cinnamon: Creates vibrant Moroccan-inspired flavor profile with warm, earthy, and slightly spicy dimensions, ensuring spices are fresh and fragrant for maximum taste impact.

• Vegetable Stock: Builds foundational liquid base with subtle vegetable undertones, selecting low-sodium versions for better seasoning control.
• Chickpeas: Adds protein-rich texture and nutty essence, choosing canned beans that are firm and well-drained.
• Lemon: Brightens overall flavor with zesty acidity, selecting ripe, heavy citrus with smooth skin.
• Olive Oil: Provides smooth cooking medium and subtle fruity undertone, using extra virgin for best quality.
• Parsley: Offers fresh, herbal garnish that enhances visual appeal and adds bright flavor, choosing vibrant green leaves.

Soup Tools You’ll Need for This Moroccan Recipe

• Baking Sheet: Essential for roasting sweet potatoes evenly and preventing sticking.
• Large Pot or Dutch Oven: Perfect for sautéing vegetables and simmering the soup.
• Immersion Blender: Quickly blends soup to smooth, creamy consistency right in the pot.
• Fork: Used to poke sweet potatoes before roasting.
• Chef's Knife: Needed for dicing onions, celery, and chopping parsley.
• Cutting Board: Provides a clean surface for chopping ingredients.
• Measuring Spoons: Helps accurately measure spices.
• Blender (optional): Alternative to immersion blender for pureeing soup.
• Wooden Spoon or Spatula: Useful for stirring and mixing ingredients.

Cook Moroccan Sweet Potato Soup Step-by-Step

• Sweet Potato Preparation

Scrub potatoes clean and poke with fork. Roast in oven at 400°F for about an hour until soft and tender.

• Vegetable Foundation

Warm olive oil in large pot. Sauté onions, celery, and garlic until soft and fragrant, releasing delicious aromas.

• Spice Awakening

Sprinkle in warm spices like cumin, paprika, coriander, turmeric, and cinnamon. Allow spices to dance and bloom for one minute.

• Liquid Harmony

Pour vegetable stock and lemon juice into pot. Add drained chickpeas and bring mixture to gentle simmer.

• Potato Integration

Scoop roasted sweet potato flesh into soup. Stir thoroughly to create rich, creamy consistency.

• Smooth Transformation

Blend soup using immersion blender until silky and uniform. Ensure no lumpy sections remain.

• Final Touches

Season with salt and pepper. Garnish with fresh parsley and optional lemon wedges. Consider topping with roasted chickpeas for delightful crunch.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 1 hour 6 minutes

Total Time: 1 hour 16 minutes

Calories: 160 kcal

Servings: 5

Spice Ideas for Moroccan Sweet Potato Chickpea Soup

• Spice Swap Magic: Experiment with different spice combinations like garam masala or baharat to create unique flavor profiles that dance on your taste buds.
• Creamy Texture Tricks: For an ultra-smooth soup, strain the blended mixture through a fine-mesh sieve, removing any fibrous bits and creating a silky restaurant-quality consistency.
• Make-Ahead Meal Prep: This soup freezes beautifully for up to 3 months. Store in airtight containers and thaw overnight in the refrigerator before reheating gently on the stovetop.
• Protein Power Boost: Transform this soup into a complete meal by adding shredded rotisserie chicken, cooked quinoa, or crumbled feta cheese just before serving for extra nutrition and excitement.
• Veggie Variation Station: Swap sweet potatoes with butternut squash or pumpkin for a seasonal twist. Root vegetables work wonderfully in this flexible soup recipe, allowing you to use whatever is fresh and available in your kitchen.

Ways to Serve Moroccan Sweet Potato Soup Warm

• Cozy Comfort Bowl: Pair this hearty soup with a slice of crusty whole grain bread or warm pita, perfect for soaking up the rich, spicy broth and adding a delightful textural contrast.
• Moroccan-Inspired Feast: Create a complete meal by serving the soup alongside a light quinoa salad with fresh herbs, cucumber, and a simple lemon vinaigrette to complement the warm, exotic flavors.
• Protein Power Topping: Enhance the soup's nutritional profile by adding a dollop of Greek yogurt, a sprinkle of toasted pumpkin seeds, or crumbled feta cheese for extra protein and a creamy, crunchy finish.
• Spice Level Adventure: Customize the heat by offering small bowls of additional spices like za'atar, extra red pepper flakes, or a homemade harissa sauce on the side, allowing everyone to adjust the soup's intensity to their preference.

Store Chickpea Sweet Potato Soup for Lunches Ahead

• Smart Storage Solutions: Transfer cooled soup to airtight containers, keeping it fresh in the refrigerator for 4-5 days. Glass containers work best to maintain flavor integrity.
• Freezer-Friendly Strategy: Portion the soup into freezer-safe containers, leaving slight expansion space. Freeze up to 3 months for quick future meals. Thaw overnight in the refrigerator before reheating.
• Reheating Recommendations: Warm gently on stovetop over medium-low heat, stirring occasionally. Add small splash of vegetable stock if soup seems thick. Avoid high temperatures to prevent burning or separating ingredients.
• Batch Preparation Technique: Make double recipe and store half for busy weeknights. Soup tastes even more delicious after spices meld together overnight, creating deeper flavor profile. Label containers with date for easy tracking.

Hearty Moroccan Sweet Potato Soup with Chickpeas

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4.6 from 40 reviews

• Total Time: 1 hour 16 minutes
• Yield: 5 1x

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Description

Hearty moroccan sweet potato soup offers a comforting blend of warm spices and creamy texture. Chickpeas and aromatic herbs create a nourishing meal that welcomes you to savor North African culinary traditions.

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Ingredients

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• 6 cups (1.4 L) vegetable stock, low-sodium
• 2 medium sweet potatoes
• 1 (18 oz) can chickpeas, drained
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp coriander
• 1 tsp turmeric
• ½ tsp red pepper flakes
• ½ tsp ground caraway seed
• ½ tsp cinnamon
• 1 lemon, juice
• Salt, to taste
• Pepper, to taste
• Parsley, fresh, for garnish

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Instructions

1. Roasting Preparation: Preheat oven to 400°F (200°C), line baking sheet with parchment paper. Scrub sweet potatoes and create multiple fork punctures for even cooking.
2. Spice Infusion: In a large pot, warm olive oil over medium heat. Sauté diced onion, celery, and minced garlic until translucent. Toast cumin, smoked paprika, coriander, turmeric, red pepper flakes, caraway seed, and cinnamon for one minute, stirring to prevent scorching.
3. Liquid Integration: Add vegetable stock, drained chickpeas, and fresh lemon juice. Bring to a boil, then reduce to a gentle simmer. Roast sweet potatoes for one hour until tender and caramelized, then cool slightly.
4. Soup Transformation: Halve roasted sweet potatoes and scoop out soft interior. Fold sweet potato pulp into simmering soup. Use immersion blender or carefully transfer to standard blender, working in batches with lid slightly ajar to prevent pressure buildup, creating a silky, uniform consistency.
5. Finishing Touches: Season with salt and pepper to taste. Garnish with fresh parsley and lemon wedges. Optional: Top with spiced lemon roasted chickpeas or a drizzle of hot sauce for added complexity and texture.

Notes

• Prep Sweet Potatoes Carefully: Scrub thoroughly and pierce multiple times to prevent potential steam explosions during roasting.
• Spice Toasting Technique: Brief one-minute toasting releases deep, complex flavors without burning delicate spice compounds.
• Blending Safety Tip: When using standard blender, keep lid slightly open and cover with towel to prevent hot soup pressure buildup.
• Flavor Enhancement Hack: Fresh lemon juice and parsley brighten the soup’s earthy, warm spice profile for a balanced taste experience.

• Prep Time: 10 minutes
• Cook Time: 1 hour 6 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Moroccan

Nutrition

• Serving Size: 5
• Calories: 160
• Sugar: 4 g
• Sodium: 300 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Protein: 6 g
• Cholesterol: 0 mg