Name: Moroccan Sweet Potato Soup with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, chopped; 3 garlic cloves, minced; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/4 teaspoon ground cinnamon; 3 medium sweet potatoes, peeled and cubed; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups vegetable broth; Salt and pepper to taste; Fresh parsley or cilantro, for garnish; Sesame seeds and red pepper flakes (optional garnish)

The first time I made Moroccan Sweet Potato Soup with Chickpeas, I was chasing a balance—something hearty yet vibrant, earthy but still fresh. The moment I took a spoonful, I knew this one was a keeper. With its silky blend of sweet potatoes, warming spices, and the soft bite of chickpeas, it’s a bowlful of comfort that doesn’t compromise on flavor. A gentle nudge from cumin and cinnamon, and a sprinkle of fresh herbs on top—it’s the kind of soup that feels nourishing on every level.

What I love most about this recipe is how simple it is to bring together, yet the payoff is so rich. It’s perfect for weeknights when I need something cozy but quick, and just as impressive served at a dinner gathering with warm flatbreads on the side. Whether you’re vegetarian, vegan, or just craving something wholesome and bold, this soup checks every box.

Why You’ll Love This Moroccan Sweet Potato Soup with Chickpeas

Incredible depth of flavor: thanks to classic Moroccan spices like cumin, paprika, and a hint of cinnamon.
Vegan and gluten-free: no need for substitutions, it’s naturally both!
Satisfyingly filling: with hearty chickpeas and nutrient-packed sweet potatoes.
Meal prep friendly: the flavors deepen over time, making it even better the next day.
Perfectly customizable: easy to tweak with whatever you have on hand.

What Type of Chickpeas Work Best in Moroccan Sweet Potato Soup?

You might wonder if it really matters whether you use canned chickpeas or cook them from scratch. I’ve tried both, and honestly, either works wonderfully—what matters is texture. Canned chickpeas are incredibly convenient and soften nicely in the broth, taking on the soup’s bold, spicy character. But if you have time, cooking your own dried chickpeas yields a more toothsome bite and a little more flavor depth.

If you go the dried bean route, soak them overnight and simmer them until tender before adding to the soup. Either way, you’re getting a great source of protein and substance that complements the creamy sweet potatoes perfectly.

Options for Substitutions

Whether you’re working with what’s in your pantry or tailoring the recipe to dietary needs, here are some great ways to make this soup your own:

Swap sweet potatoes for butternut squash or pumpkin if that’s what you have on hand—they bring the same natural sweetness and silky texture.
Use white beans like cannellini or navy beans instead of chickpeas for a slightly different mouthfeel but still plenty of heartiness.
Adjust the spice to your comfort level—add harissa for heat, or keep it mellow with just a bit of cumin and paprika.
Add greens such as spinach or kale toward the end of cooking for extra nutrition and color.
Garnish flexibly: don’t have sesame seeds or fresh parsley? Toasted almonds, cilantro, or a dollop of plant-based yogurt can all work beautifully.

Ingredients for This Moroccan Sweet Potato Soup with Chickpeas

Each ingredient in this soup has a purpose—flavor, texture, nourishment. Here’s what brings it all together and why each one matters:

Sweet Potatoes: The star of the dish. Their natural sweetness balances the warm spices and gives the soup a rich, velvety body when blended.
Chickpeas: These provide protein, texture, and substance. Their nuttiness complements the sweet potatoes perfectly.
Onion: A flavor base that adds sweetness and depth once sautéed—it’s the quiet backbone of the soup.
Garlic: Brings bold, aromatic warmth and ties the spices together.
Tomato Paste: Adds umami and a subtle tang that balances the sweet elements.
Vegetable Broth: The liquid foundation—use a rich, well-seasoned broth to boost the overall flavor.
Olive Oil: For sautéing and carrying the flavors of the spices.
Cumin: Earthy and warm, it gives the soup its distinct Moroccan signature.
Smoked Paprika: Adds depth and a whisper of smokiness.
Cinnamon: Just a pinch—adds unexpected sweetness and warmth.
Salt & Pepper: Essential for balance and bringing everything to life.
Fresh Parsley or Cilantro (for garnish): Adds color, freshness, and a final aromatic touch.
Sesame Seeds & Red Pepper Flakes (optional garnish): For texture and a bit of kick if desired.

Step 1: Sauté the Aromatics

Start by heating a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and sauté for about 5 minutes until translucent and slightly golden. Stir in minced garlic and cook for another 1-2 minutes until fragrant—don’t let it brown.

Step 2: Add the Spices and Tomato Paste

Sprinkle in the ground cumin, smoked paprika, and cinnamon. Stir well to coat the onions and garlic, then add the tomato paste. Let it cook for a couple of minutes so the paste caramelizes slightly—this deepens the flavor and reduces acidity.

Step 3: Add Sweet Potatoes and Chickpeas

Toss in peeled and cubed sweet potatoes along with drained chickpeas. Stir everything to combine, coating the vegetables in the spiced mixture.

Step 4: Pour in the Broth

Add vegetable broth to the pot, enough to just cover the sweet potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for about 20–25 minutes, or until the sweet potatoes are tender.

Step 5: Blend (Partially or Fully)

Using an immersion blender, blend part of the soup directly in the pot—this creates a creamy texture while still leaving chunks of sweet potato and whole chickpeas. If you prefer a silky smooth soup, go ahead and blend it fully. For chunkier texture, skip the blending altogether.

Step 6: Final Seasoning and Garnish

Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley or cilantro, a sprinkle of sesame seeds, and red pepper flakes if you like a touch of heat.

How Long to Cook Moroccan Sweet Potato Soup with Chickpeas

This soup doesn’t take long to come together, which is one of the reasons I turn to it so often. Here’s a quick breakdown:

Sautéing onions and garlic: 5–7 minutes
Cooking tomato paste and spices: 2–3 minutes
Simmering with broth: 20–25 minutes, or until sweet potatoes are fork-tender
Blending and final seasoning: 5 minutes

Total active time: around 35–40 minutes.
If you’re making this for meal prep, it reheats beautifully in just a few minutes on the stove or in the microwave.

Tips for Perfect Moroccan Sweet Potato Soup with Chickpeas

Don’t rush the onions. Let them become translucent and just start to caramelize to build the soup’s flavor base.
Toast your spices with the tomato paste before adding the broth—this wakes them up and gives the soup real depth.
Cut sweet potatoes evenly to ensure uniform cooking. Smaller cubes will cook faster and blend more easily.
Use good vegetable broth. A high-quality or homemade broth makes all the difference in taste.
Balance the texture. Blend just a portion of the soup to get that creamy texture while still keeping some chickpeas and sweet potatoes whole for contrast.
Adjust seasoning last. Once the soup is cooked and blended, taste and tweak the salt and pepper—it may need more or less depending on your broth.

Watch Out for These Mistakes While Cooking

Even with a forgiving soup like this, a few missteps can dull the final result. Here’s what I’ve learned to avoid:

Skipping the spice-toasting step: Adding spices directly to the broth without toasting them with the aromatics can leave the soup tasting flat or raw.
Overcooking the sweet potatoes: They should be soft but not mushy to avoid a gluey texture when blended.
Using too much liquid: Adding too much broth upfront can make the soup watery. It’s better to start with less and add more as needed.
Not seasoning in layers: Salt early and adjust again after blending to ensure every part of the soup is seasoned.
Blending too much: If you want texture, don’t overdo it. A fully puréed soup is lovely, but for something heartier, leave some chunks.

What to Serve With Moroccan Sweet Potato Soup with Chickpeas?

Warm Flatbreads

Soft naan or Moroccan khobz is perfect for soaking up every drop.

Herbed Couscous

A fluffy, lemony side dish that echoes the spices in the soup without competing.

Roasted Cauliflower

Tossed with cumin and olive oil, it’s a great crunchy counterpoint to the creamy soup.

Green Salad with Citrus Vinaigrette

Light, bright, and refreshing—great for balance.

Spiced Rice Pilaf

Add raisins, almonds, and cinnamon to your rice for a North African-inspired pairing.

Grilled Halloumi or Feta Crumbles

Salty, creamy cheeses contrast beautifully with the sweet and smoky soup.

Pickled Vegetables

Sharp, vinegary pickles or quick-pickled onions cut through the richness of the soup.

Harissa Yogurt Swirl

A dollop of plain yogurt mixed with harissa gives a creamy, spicy topping that melts into the hot soup.

Storage Instructions

One of the best things about Moroccan Sweet Potato Soup with Chickpeas is how well it holds up over time. The flavors deepen beautifully, making leftovers something to look forward to.

Refrigerator: Store the soup in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to distribute the heat.
Freezer: This soup freezes extremely well. Let it cool completely, then transfer to freezer-safe containers or zip bags. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Tip for freezing: If you plan to freeze a batch, blend only part of it after reheating. The texture can change slightly when fully puréed and then frozen.

Estimated Nutrition

Per serving (based on 6 servings):

Calories: ~280
Protein: ~9g
Fat: ~7g (mostly from olive oil and optional garnishes)
Carbohydrates: ~45g
Fiber: ~10g
Sugars: ~10g (from sweet potatoes)
Sodium: ~600mg (varies based on broth and salt used)

This soup is nutrient-dense and naturally plant-based, loaded with fiber, beta-carotene, and plant protein—making it a balanced and satisfying option for lunch or dinner.

Frequently Asked Questions

Can I make this soup in advance?

Absolutely. In fact, it tastes even better the next day as the spices have time to settle in and deepen. Just store it in the fridge and reheat gently.

Do I have to blend the soup?

Not at all. You can serve it chunky if you like, or blend just half for a mix of textures. It’s entirely up to your preference.

Is this soup spicy?

By default, no—it has warm spices like cumin and cinnamon but no real heat. If you want a spicier version, add red pepper flakes or a spoonful of harissa.

Can I use canned sweet potatoes?

Technically yes, but it’s not ideal. Fresh sweet potatoes bring better texture and flavor. Canned ones can become too soft and watery when blended.

Is it okay to add meat?

Yes. If you’re not keeping it vegetarian or vegan, shredded chicken or browned ground lamb can be stirred in after blending for added protein.

What’s a good broth substitute?

If you’re out of vegetable broth, water with a bouillon cube or paste can work. Just be mindful of salt content and taste as you go.

Can I make this in a slow cooker?

Yes. Sauté the aromatics and spices first, then add everything to the slow cooker and cook on low for 6–7 hours or high for 3–4. Blend partially before serving.

How can I make it creamier without blending?

You can stir in a splash of coconut milk at the end. It adds richness without needing to blend and complements the Moroccan spices beautifully.

Conclusion

This Moroccan Sweet Potato Soup with Chickpeas has become a staple in my kitchen for good reason—it’s as comforting as it is nourishing. With bold spices, creamy sweet potatoes, and the satisfying bite of chickpeas, it’s a perfect bowl of warmth. Whether you’re cooking for your family, prepping meals for the week, or just need a quick dinner that feels like a hug, this soup is always the right choice.