Moroccan Sweet Potato Soup with Chickpeas
This Moroccan sweet potato soup with chickpeas is warm, nourishing, and gently spiced. Naturally creamy sweet potatoes, hearty chickpeas, and comforting Moroccan-inspired spices come together in a cozy soup that feels grounding and soothing.
Equipment
- Large Soup Pot
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Spoons
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 large sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed 15 oz can
- 4 cups vegetable broth
Spices and Seasoning
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- salt and black pepper to taste
Instructions
- Sauté the onion and garlic: Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the spices: Sprinkle in the cumin, coriander, cinnamon, and paprika. Stir well and let the spices toast gently for about 1 minute to release their warmth and aroma.
- Add sweet potatoes and chickpeas: Add the cubed sweet potatoes and chickpeas to the pot. Stir to coat them evenly in the spices, allowing the flavors to begin building.
- Pour in the broth: Add the vegetable broth and bring the soup to a gentle boil. Reduce the heat to low and let it simmer uncovered for 20–25 minutes, until the sweet potatoes are tender.
- Season and adjust: Taste the soup and season with salt and black pepper as needed. For a creamier texture, lightly mash some of the sweet potatoes with the back of a spoon.
- Serve warm: Ladle the Moroccan sweet potato soup with chickpeas into bowls. Garnish with fresh herbs or a drizzle of olive oil if desired, and enjoy warm.