Description

This Moroccan Sweet Potato Soup with Chickpeas is a warm, spiced, and creamy dish that combines sweet potatoes with aromatic North African spices for a comforting and nutritious meal. It’s a flavorful vegetarian soup that’s easily made on the stovetop, perfect for cozy dinners and packed with wholesome ingredients like chickpeas and tomatoes.

Ingredients

Scale

Soup Base

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric

Main Ingredients

2 large sweet potatoes, peeled and diced
4 cups vegetable broth
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chickpeas, drained and rinsed

Seasoning and Garnish

Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Greek yogurt or coconut yogurt (for serving, optional)

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Instructions

Prepare the Base: Heat the olive oil in a large pot over medium heat.
Sauté Onion: Add the diced onion and cook until softened, about 5 minutes, stirring occasionally to prevent sticking.
Add Spices: Stir in minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, cayenne pepper, and ground turmeric. Cook for 1-2 minutes while stirring constantly until fragrant.
Cook Sweet Potatoes: Add the diced sweet potatoes and stir well to coat them evenly with the spice mixture. Cook for 2-3 minutes, stirring occasionally to toast the spices slightly.
Simmer the Soup: Pour in the vegetable broth and add the diced tomatoes along with their juices. Bring the soup to a gentle simmer over medium heat, then reduce heat to low. Cover the pot and let it simmer for 15-20 minutes or until the sweet potatoes are tender when pierced with a fork.
Blend the Soup: Once the sweet potatoes are soft, use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Add Chickpeas: Stir in the drained and rinsed chickpeas. Season the soup with salt and pepper to taste.
Heat Through: Warm the soup for a few more minutes to heat the chickpeas thoroughly.
Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro. For extra creaminess, swirl in a spoonful of Greek or coconut yogurt just before serving, if desired.

Notes

You can adjust the level of cayenne pepper to control the spiciness of the soup.
For a vegan version, use coconut yogurt or omit the yogurt topping.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
To make the soup thicker, use less vegetable broth or cook it uncovered for a few minutes after blending.
If you don’t have an immersion blender, carefully blend the soup in batches using a traditional blender, allowing it to cool slightly before blending.