Creamy Moroccan Sweet Potato Soup with Chickpeas
Creamy Moroccan Sweet Potato Soup with Chickpeas – A cozy, hearty soup that’s perfect for chilly winter nights. After making this many times, I’ve discovered the trick to the perfect blend of spices. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Baked Potato Skins with Cheddar and Greek Yogurt and Easy Pancake Tacos Recipe for a Fun Breakfast or Brunch.
Why This Creamy Moroccan Sweet Potato Soup with Chickpeas Is Pure Comfort
- It's incredibly creamy and comforting
- Packed with flavor from Moroccan spices
- Easy to make and perfect for meal prep
What You'll Need for Creamy Moroccan Sweet Potato Soup with Chickpeas
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Sweet potatoes
- Chickpeas
- Onion
- Garlic
- Ginger
- Cumin
- Coriander
- Paprika
- Cinnamon
- Salt
- Pepper
- Optional: Chopped cilantro
- Optional: Crumbled feta
- Optional: Drizzle of olive oil
đź“ť Ingredient Notes
- Sweet potatoes: Any variety will work, but orange-fleshed sweet potatoes have the best flavor.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup a breeze and prevents spills → See on Amazon
- Instant Pot — Saves time and cooks the sweet potatoes perfectly → See on Amazon
How to Make Creamy Moroccan Sweet Potato Soup with Chickpeas
- Step 1: Sauté onion, garlic, and ginger until fragrant.
- Step 2: Add sweet potatoes, chickpeas, and spices. Cook for 10 minutes.
- Step 3: Add vegetable broth and simmer until sweet potatoes are tender.
- Step 4: Blend the soup until smooth. Stir in coconut milk.
- Step 5: Serve with your choice of toppings.
Cook's Tips for Perfect Creamy Moroccan Sweet Potato Soup with Chickpeas
- : For a smoother soup, blend until completely smooth.
- Common mistake and fix: If the soup is too thick, thin it out with more vegetable broth.
- : For a spicier soup, add a pinch of cayenne pepper.
Storing & Reheating Creamy Moroccan Sweet Potato Soup with Chickpeas
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Can be made ahead and reheated.
Freezing Creamy Moroccan Sweet Potato Soup with Chickpeas
Freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) until warmed through. Microwave: Reheat in the microwave until warmed through.
Recipe Notes
- Chef tip: For a richer soup, use full-fat coconut milk instead of light.
- Best substitution: You can substitute the sweet potatoes with pumpkin or butternut squash.
- Make-ahead: The soup can be made up to 2 days ahead and reheated.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If the soup is too spicy, add more coconut milk to balance the flavors.
Want to level up this recipe?
High-quality vegetable broth — Makes a big difference in the flavor of the soup → Check price on Amazon
Creamy Moroccan Sweet Potato Soup with Chickpeas
Ingredients
Main Ingredients
- Sweet potatoes
- Chickpeas
- Onion
- Garlic
- Ginger
Seasonings
- Cumin
- Coriander
- Paprika
- Cinnamon
- Salt
- Pepper
Optional Toppings
- Chopped cilantro
- Crumbled feta
- Drizzle of olive oil
Instructions
- Step 1: Sauté onion, garlic, and ginger until fragrant.
- Step 2: Add sweet potatoes, chickpeas, and spices. Cook for 10 minutes.
- Step 3: Add vegetable broth and simmer until sweet potatoes are tender.
- Step 4: Blend the soup until smooth. Stir in coconut milk.
- Step 5: Serve with your choice of toppings.
Notes
- Chef tip: For a richer soup, use full-fat coconut milk instead of light.
- Best substitution: You can substitute the sweet potatoes with pumpkin or butternut squash.
- Make-ahead: The soup can be made up to 2 days ahead and reheated.
- Scaling: This recipe can easily be doubled or halved.
- Troubleshooting: If the soup is too spicy, add more coconut milk to balance the flavors.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) until warmed through.
- Microwave reheat: Reheat in the microwave until warmed through.
- Make ahead: Can be made ahead and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 10g
- Carbs: 55g
- Fiber: 10g
- Sugar: 10g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Moroccan Sweet Potato Soup with Chickpeas FAQs
Yes, it can be made up to 2 days ahead and reheated.
You may have used too much sweet potato or not enough broth. To fix, thin it out with more broth.
Yes, it freezes well for up to 3 months.
Add a pinch of cayenne pepper to taste.
Crispy Baked Potato Skins with Cheddar and Greek Yogurt or Easy Pancake Tacos Recipe for a Fun Breakfast or Brunch.
A Warm Final Note
I can’t wait for you to try Creamy Moroccan Sweet Potato Soup with Chickpeas 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!
