Moroccan Sweet Potato Soup with Chickpeas – Easy & Delicious Homemade Recipe

A Historical Overview of Moroccan Sweet Potato Soup

Moroccan cuisine is deeply rooted in North African traditions, blending Berber, Arab, and Mediterranean influences. Soups and stews have long been staples of Moroccan households, often flavored with warming spices like cumin, cinnamon, and turmeric. Chickpeas, a vital protein source, date back thousands of years in Middle Eastern diets, while sweet potatoes were introduced later through trade routes. The combination of sweet potatoes and chickpeas in Moroccan soups reflects the country’s history of fusing local ingredients with global flavors.

Moroccan Sweet Potato Soup with Chickpeas – Easy & Delicious Homemade Recipe

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• Author: Jenny Cooks
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Moroccan Sweet Potato Soup with Chickpeas is a cozy, vibrant, and flavorful dish perfect for fall or winter evenings. The creamy sweetness of sweet potatoes pairs beautifully with earthy chickpeas and warm Moroccan spices, creating a hearty yet healthy meal. Garnished with fresh herbs, this comforting soup is ideal for family dinners, meal prep, or even as a festive starter for holiday gatherings.

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Ingredients

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• 2 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp smoked paprika

• 1/4 tsp cinnamon

• 2 large sweet potatoes, peeled and diced

• 4 cups vegetable broth

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 can (14 oz) coconut milk

• Salt and pepper, to taste

• Fresh parsley or cilantro, for garnish

• Chili flakes, optional for heat

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Instructions

• Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.

• Add garlic, cumin, coriander, paprika, and cinnamon. Stir until fragrant, about 1 minute.

• Stir in sweet potatoes and broth. Bring to a boil, then reduce heat and simmer until tender, 20 minutes.

• Use an immersion blender to partially puree the soup, leaving some chunks for texture.

• Stir in chickpeas and coconut milk. Simmer another 5 minutes.

 

• Season with salt and pepper. Ladle into bowls and garnish with herbs and chili flakes.

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Notes

Swap coconut milk with heavy cream for a richer version.

Add spinach or kale for extra nutrition.

Store leftovers in the fridge for up to 4 days or freeze for 3 months.

Common Questions Answered

1. Can I make this soup vegan?
Yes! This recipe is naturally vegan as it uses coconut milk instead of dairy. Just be sure to use vegetable broth and garnish with fresh herbs or seeds instead of cheese.

2. Can I make it in a slow cooker?
Absolutely. Add all ingredients except the coconut milk to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in the coconut milk before serving for a creamy finish.

3. How can I make this soup more filling?
Serve it with couscous, rice, or quinoa for added texture and heartiness. You can also increase the protein by adding lentils or extra chickpeas.