Moroccan Spiced Sweet Potato and Chickpea Soup Recipe

Introduction

This Moroccan Sweet Potato Soup is a comforting bowl of warmth, combining roasted sweet potatoes with fragrant spices and creamy chickpeas. Perfect for cozy evenings, it’s packed with flavor and naturally hearty.

Ingredients

• 2 medium sweet potatoes
• 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
• 1/2 tsp red pepper flakes
• 1/2 tsp ground caraway seed
• 1/2 tsp cinnamon
• 6 cups low sodium vegetable stock
• 18 oz can chickpeas, drained
• 1 lemon, juiced
• Salt and pepper, to taste
• Parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Step 2: Scrub the sweet potatoes well and poke several times with a fork. Place on the prepared baking sheet and bake in the center of the oven for about 1 hour, or until tender.
3. Step 3: While the potatoes bake, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and minced garlic. Cook, stirring often, for about 5 minutes until the onions become translucent.
4. Step 4: Stir in the cumin, smoked paprika, coriander, turmeric, red pepper flakes, caraway seed, and cinnamon. Cook and stir until the spices are fragrant, about 1–2 minutes.
5. Step 5: Add the vegetable stock, drained chickpeas, and lemon juice to the pot. Bring the mixture back to a boil.
6. Step 6: Remove the baked sweet potatoes from the oven. Slice them in half lengthwise, scoop out the flesh, and add it to the pot.
7. Step 7: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, making sure not to overfill and keeping the lid vented to avoid steam buildup.
8. Step 8: Taste the soup and season with salt and pepper as desired. Serve hot, garnished with fresh parsley and lemon wedges. Add hot sauce if you like a little extra heat.

Tips & Variations

• For a richer flavor, roast the sweet potatoes with a drizzle of olive oil before baking.
• Add a dollop of plain yogurt or coconut cream on top for a creamy contrast.
• Swap chickpeas for white beans if preferred for a different texture.
• Adjust red pepper flakes to control the spice level to your taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and no animal products.

Can I use fresh chickpeas instead of canned?

Fresh or dried chickpeas can be used, but dried chickpeas must be soaked and cooked beforehand. Canned chickpeas are a convenient time-saver.

Moroccan Spiced Sweet Potato and Chickpea Soup Recipe

Print Recipe

★★★★★

4.4 from 60 reviews

A flavorful and comforting Moroccan Sweet Potato Soup featuring roasted sweet potatoes, aromatic spices, chickpeas, and a smooth, velvety texture. This wholesome soup combines warm spices like cumin, turmeric, and cinnamon with vibrant ingredients, making it perfect for a cozy meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 6 cups low sodium vegetable stock
• 18 oz can chickpeas, drained
• 1 lemon, juiced
• Salt and pepper, to taste

Spices

• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp red pepper flakes
• 1/2 tsp ground caraway seed
• 1/2 tsp cinnamon

Garnish

• Fresh parsley
• Lemon wedges (optional)
• Hot sauce (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
2. Prepare Sweet Potatoes: Line a baking sheet with parchment or foil for easy cleanup. Scrub the sweet potatoes well and poke several times with a fork to allow steam to escape during roasting.
3. Roast Sweet Potatoes: Place the sweet potatoes on the prepared baking sheet and bake in the center of the oven for about 1 hour or until tender and easily pierced with a fork.
4. Sauté Aromatics: While the potatoes roast, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and minced garlic. Cook, stirring frequently, for around 5 minutes until the onions become translucent and fragrant.
5. Add Spices: Stir in cumin, smoked paprika, coriander, turmeric, red pepper flakes, ground caraway seed, and cinnamon. Continue cooking and stirring until the spices are aromatic, about 1-2 minutes.
6. Add Liquids and Chickpeas: Pour in the vegetable stock, add the drained chickpeas, and squeeze in the lemon juice. Increase the heat and bring the mixture to a boil.
7. Prepare Sweet Potato Flesh: Once roasted, slice the sweet potatoes in half lengthwise, then scoop out the soft flesh with a spoon. Add the sweet potato flesh directly into the pot.
8. Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a traditional blender, carefully venting the lid to avoid steam buildup, and blend until smooth.
9. Season: Taste the soup and adjust seasoning with salt and pepper to your preference.
10. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with lemon wedges and hot sauce on the side if desired, along with optional spiced lemon roasted chickpeas for extra texture.

Notes

• Roasting the sweet potatoes enhances their natural sweetness and adds depth of flavor to the soup.
• An immersion blender makes pureeing easier and quicker, but a countertop blender works well too—just blend in batches to avoid spills.
• Low sodium vegetable stock is recommended to control the saltiness of the soup.
• This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.
• For added protein or texture, garnish with spiced lemon roasted chickpeas or a dollop of yogurt.
• Adjust the level of red pepper flakes according to your preferred spice heat.

Keywords: Moroccan sweet potato soup, roasted sweet potato soup, vegan soup, chickpea soup, spiced sweet potato soup, comforting soup recipe