This Moroccan Sweet Potato Soup with Chickpeas is a vibrant, hearty, and comforting bowl packed with warm spices and nourishing ingredients. Inspired by North African flavors, it combines the earthiness of sweet potatoes and the creaminess of chickpeas with a fragrant medley of cumin, cinnamon, paprika, and a touch of heat from chili flakes. Finished with a sprinkle of fresh herbs and sesame seeds, it’s a dish that tastes just as beautiful as it looks.

Whether you’re seeking a meatless main for a cozy night in or a make-ahead lunch that gets better with time, this soup hits all the right notes. It’s naturally vegan, loaded with plant-based protein, and easy to customize with your favorite toppings or grains. A single bowl is a complete, feel-good meal that invites you to slow down and savor.

What Kind of Chickpeas Should I Use?

Both canned and cooked dried chickpeas work wonderfully in this recipe. Canned chickpeas are the quicker option—just drain and rinse them before adding to your soup. If using dried, be sure they are fully cooked and tender. Chickpeas hold their shape well, adding texture and richness to each spoonful without becoming mushy.

Ingredients for the Moroccan Sweet Potato Soup with Chickpeas

Sweet Potatoes: The star of the soup. Their natural sweetness balances the spices and adds creaminess when blended.

Chickpeas: These provide protein and a hearty texture, making the soup filling and satisfying.

Onion & Garlic: A classic aromatic base that builds depth from the very first sizzle in the pot.

Carrots: Boost the soup’s sweetness and body while adding a punch of color.

Tomato Paste: Adds umami and deepens the color and flavor profile.

Vegetable Broth: The liquid base that carries all the flavors—opt for low sodium to control seasoning.

Olive Oil: Used for sautéing and enhancing richness without overpowering.

Ground Cumin, Cinnamon, Paprika, Chili Flakes: These spices create the signature Moroccan warmth and a gentle heat.

Fresh Parsley or Cilantro: For garnish and brightness at the end.

Sesame Seeds (optional): A final flourish for texture and nuttiness.

How To Make the Moroccan Sweet Potato Soup with Chickpeas

Step 1: Sauté the Aromatics

Start by heating a generous drizzle of olive oil in a large pot over medium heat. Add chopped onions and sauté for 3-4 minutes until they start to turn translucent. Stir in minced garlic and cook for another minute until fragrant.

Step 2: Spice it Up

Sprinkle in the ground cumin, cinnamon, paprika, and chili flakes. Stir constantly for about 30 seconds to awaken the spices and infuse the oil with their fragrance.

Step 3: Add the Vegetables

Toss in the chopped sweet potatoes and carrots, stirring well to coat them in the spiced oil. Sauté for 3-4 minutes to allow the vegetables to begin softening.

Step 4: Simmer the Soup

Add the tomato paste and stir it through the vegetables. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer, cover the pot, and cook for about 20-25 minutes until the sweet potatoes are tender.

Step 5: Blend for Creaminess

Using an immersion blender, blend part of the soup directly in the pot to create a creamy base while keeping some chunks intact. Alternatively, transfer a portion to a blender, puree, then return it to the pot.

Step 6: Add Chickpeas and Finish

Stir in the drained chickpeas and let the soup simmer for another 5 minutes. Taste and adjust seasoning with salt or more spices as desired.

Step 7: Garnish and Serve

Ladle the soup into bowls and top with fresh parsley or cilantro, a sprinkle of sesame seeds, and extra chili flakes if you like a kick. Serve hot with flatbread or over couscous for a more filling meal.

Serving and Storing Moroccan Sweet Potato Soup with Chickpeas

This soup is best served hot, straight from the pot, garnished with fresh herbs and a drizzle of olive oil or a spoonful of coconut yogurt for extra creaminess. It pairs beautifully with warm pita, crusty bread, or a scoop of couscous for a heartier meal.

Leftovers can be stored in an airtight container in the fridge for up to 5 days. The flavors deepen and meld together beautifully, making it even more delicious the next day. It also freezes well for up to 3 months—just thaw overnight in the fridge and reheat gently on the stove.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! In fact, it tastes even better the next day as the flavors have more time to develop.

Can I use canned sweet potatoes?

Fresh sweet potatoes are best for this recipe because they hold their texture and flavor, but canned can be used in a pinch. Just reduce simmering time accordingly.

What can I use instead of chickpeas?

White beans, like cannellini or great northern beans, work well as a substitute for chickpeas in this soup.

Is this soup spicy?

It has a mild heat from chili flakes, but you can easily adjust the spice level to your liking or omit them entirely.

How can I make this more filling?

Serve it with a grain like couscous, bulgur, or even rice. You can also add a swirl of tahini or a scoop of hummus for richness.

Can I use a regular blender instead of immersion?

Yes. Blend a portion in a countertop blender, then stir it back into the soup. Just be cautious with hot liquids—blend in batches and allow steam to escape.

Want More Soup Ideas with Global Flair?

If you loved this Moroccan Sweet Potato Soup with Chickpeas, try these globally inspired comfort bowls:

Louisiana Seafood Gumbo for a hearty Southern classic packed with spice.
Pan-Seared Mediterranean Cod in Tomato Basil Sauce when you’re craving seafood with a herbaceous twist.
Sweet Spicy Garlic Honey BBQ Chicken Pasta if you enjoy a balance of sweet heat in your dishes.
Creamy Jamaican Shrimp Rasta Pasta for a tropical, creamy escape.
Traditional German Lebkuchen if you’re also in the mood for a sweet spiced treat.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest comfort food board so you can revisit it any chilly night.

Have you made this Moroccan Sweet Potato Soup? Let me know how it turned out in the comments! Did you go full spice or keep it mellow? Add your own twist or stuck to the basics?

I love seeing your takes and helping with tips if needed. Let’s keep the kitchen inspiration flowing!

Moroccan Sweet Potato Soup with Chickpeas

Author: Olivia McKenney
Total Time: 40 minutes
Yield: 4-6 servings

Print Recipe

Description

A warm, hearty, and spiced plant-based soup combining sweet potatoes, chickpeas, and Moroccan-inspired flavors. Perfect for chilly nights or make-ahead meals.

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent. Stir in minced garlic and cook until fragrant.
Add cumin, cinnamon, paprika, and chili flakes. Stir for 30 seconds.
Add chopped sweet potatoes and carrots. Cook for 3-4 minutes.
Stir in tomato paste, then add vegetable broth. Bring to a boil.
Reduce heat and simmer for 20-25 minutes until vegetables are tender.
Blend part of the soup for a creamy texture, either with an immersion blender or by transferring to a countertop blender.
Add chickpeas and simmer for 5 more minutes.
Serve hot with garnish of fresh herbs, sesame seeds, and optional extra chili flakes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner