Moroccan Sweet Potato Soup with Chickpeas

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Warm, spiced, and richly nourishing, Moroccan Sweet Potato Soup with Chickpeas is the kind of dish that wraps you up like your favorite blanket on a cold day. It’s a beautiful blend of hearty chickpeas and tender sweet potatoes swimming in a tomato-based broth that’s laced with North African spices—cumin, cinnamon, paprika, and a hint of harissa.

This soup is naturally vegan and gluten-free, making it perfect for just about everyone around the table. Whether you’re serving it as a starter for a Moroccan-themed dinner or enjoying it as a standalone cozy meal, each spoonful bursts with sweet-savory complexity. Garnished with fresh herbs and a sprinkle of sesame or chili flakes, it’s an aromatic hug in a bowl.

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Ingredients for this Moroccan Sweet Potato Soup with Chickpeas

• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground ginger
• Pinch of chili flakes or harissa paste (to taste)
• 1 large sweet potato, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• Salt and pepper, to taste
• Juice of half a lemon
• Fresh parsley or cilantro, chopped, for garnish
• Sesame seeds or extra chili flakes, for topping

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Step 1: Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Build the Flavor

Add the tomato paste, cumin, cinnamon, paprika, ground ginger, and chili flakes or harissa. Stir for a minute to toast the spices and deepen their flavor.

Step 3: Simmer the Vegetables

Toss in the diced sweet potatoes and chickpeas. Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil. Reduce heat and let it simmer for 20–25 minutes, or until the sweet potatoes are tender.

Step 4: Adjust and Finish

Taste the soup and adjust seasoning as needed. Stir in the lemon juice for brightness.

Step 5: Serve

Ladle into bowls and garnish with fresh parsley or cilantro and a sprinkle of sesame seeds or more chili flakes for a kick. Serve warm with crusty bread or flatbread on the side.

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Frequently Asked Questions

How spicy is Moroccan Sweet Potato Soup with Chickpeas?

That depends on how much chili or harissa you use. You can keep it mild or add more for extra heat.

Can I use canned sweet potatoes?

It’s best to use fresh sweet potatoes for texture and flavor, but canned can work in a pinch—just reduce the cooking time.

Is this soup suitable for meal prep?

Absolutely. It stores well and reheats beautifully, making it ideal for batch cooking.

Can I blend the soup?

You can! For a creamier texture, use an immersion blender to partially blend the soup or purée all of it.

What can I serve with this soup?

It pairs wonderfully with crusty bread, flatbread, or a side salad with lemony dressing.

Is it kid-friendly?

Yes, especially if you go light on the chili. The sweet potatoes and chickpeas are soft and mildly sweet, making them appealing to little ones.

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