I’m excited to share my Moroccan sweet potato soup with chickpeas, a fragrant, spice-forward vegan and gluten-free bowl that brings bold North African flavors to Soups With Sweet Potatoes while packing in creamy sweet potatoes and protein-rich chickpeas.

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I love finding simple bowls that surprise you, and my Moroccan sweet potato soup with chickpeas does just that. Silky sweet potatoes meet hearty chickpeas for a bowl that tastes like travel in a spoon.

I wrote this after one winter night when I wanted bold flavor without fuss, and it taught me a trick or two about balancing sweet and savory. If you like Soups With Sweet Potatoes or stumbled on Chickpeas Soup Recipes before, you’ll see why this one stands out, its layers of aroma pull you in and you keep coming back for another spoon.

Ingredients

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Sweet potatoes add natural sweetness, fiber and vitamin A, makes the soup hearty
Chickpeas bring plant protein, fiber and a creamy bite, they bulk it up
coconut milk lends rich creaminess and healthy fats, balances spices and heat
Cumin and coriander add warm earthy notes, make the soup savory and aromatic
Cinnamon adds subtle sweetness and depth, turmeric gives color and anti-inflammatory benefits
Garlic and ginger bring bright, pungent heat and immune boosting compounds, real zing
Tomatoes and paste add acidity and umami, cut richness and lift flavors
Lemon juice brightens with acidity, cilantro gives fresh herb finish, nice contrast

Ingredient Quantities

2 tablespoons extra-virgin olive oil

1 large yellow onion, diced

3 garlic cloves, minced

1 tablespoon fresh ginger minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper optional

1 1/2 teaspoons sea salt or to taste

1/2 teaspoon black pepper

1 1/2 lb (about 700 g) sweet potatoes, peeled and cut into chunks

1 (15 oz) can chickpeas

1 (14.5 oz) can diced tomatoes optional

1 tablespoon tomato paste

4 cups low-sodium vegetable broth

1 cup canned coconut milk optional

1 tablespoon fresh lemon juice

1/4 cup chopped fresh cilantro or parsley for garnish

How to Make this

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1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until soft and slightly golden, about 5 to 7 minutes, stirring now and then so it doesn’t burn.

2. Add the minced garlic and fresh ginger and cook 30 to 45 seconds until fragrant. Sprinkle in the cumin, coriander, smoked paprika, cinnamon, turmeric and cayenne if using. Toast the spices for about 1 minute to wake them up but don’t let them burn.

3. Stir in 1 tablespoon tomato paste and cook a minute more, that helps deepen the flavor. If using the diced tomatoes, add the can now and break them up with your spoon.

4. Add the sweet potato chunks, drained and rinsed chickpeas, and 4 cups low sodium vegetable broth. Season with 1 1/2 teaspoons sea salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce to a simmer.

5. Simmer gently until the sweet potatoes are very tender, about 15 to 20 minutes. If the soup gets too thick add a little more broth or water.

6. Use an immersion blender to partially or fully puree the soup until you like the texture. If using a regular blender, work in batches and let the soup cool a bit before blending. Leave some chickpeas whole if you want more texture.

7. Return the soup to low heat, stir in 1 cup canned coconut milk if using, and add 1 tablespoon fresh lemon juice. Heat just until warmed through, do not let the coconut milk boil hard or it can separate. Taste and adjust salt, pepper or cayenne.

8. Ladle into bowls and garnish with chopped cilantro or parsley. Tip: reserve a few whole chickpeas and a little coconut milk for a pretty drizzle on top. This stores great in the fridge for 3 to 4 days and it freezes well too.

Equipment Needed

1. Large pot or Dutch oven, for sautéing the onions and simmering the soup
2. Wooden spoon or heatproof spatula, to stir and scrape the bottom
3. Chefs knife and cutting board, for chopping sweet potatoes, onion and ginger
4. Measuring cups and measuring spoons, for broth, coconut milk and spices
5. Can opener and colander, to open and rinse the chickpeas
6. Immersion blender or regular blender, to puree (or partially puree) the soup
7. Ladle and serving bowls, for portioning and serving
8. Small bowl and spoon, to mix the lemon juice and reserve chickpeas/coconut milk for garnish

FAQ

Q: Can I use dried chickpeas instead of canned? A: Yes. Soak them overnight, then simmer until tender, usually about 1 to 1 and a half hours on the stove, or 25 to 30 minutes in a pressure cooker. Remember they will soak up broth so you may need a bit more liquid and add salt after they are cooked.

Q: Can I make this ahead and freeze it? A: Absolutely. The soup freezes well for up to 3 months. If you used coconut milk, leave most of it out before freezing and stir fresh coconut milk in when reheating so it wont separate. Thaw overnight in the fridge and reheat gently.

Q: How do I make it milder or spicier? A: To tone it down skip the cayenne and start with less paprika, and serve with a dollop of plain yogurt or coconut yogurt. To make it hotter add cayenne slowly, or toss in chopped fresh chili or a spoonful of harissa while you saute the onions.

Q: How can I get the soup thicker or chunkier? A: For silky smooth, blend all or part of the soup. For chunkier, pulse less. You can also reduce the broth by simmering until it concentrates, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken quickly. Mashing some of the chickpeas into the pot helps too.

Q: Can I swap the coconut milk or canned tomatoes? A: Yes. Coconut milk adds creaminess and a hint of sweetness but you can use heavy cream or unsweetened almond milk if you prefer. Canned tomatoes are optional, they add acidity and depth. Fresh tomatoes work fine, just saute until soft.

Q: Is it better to roast the sweet potatoes first? A: Roasting at 425 F until tender, about 20 to 30 minutes, gives more caramelized flavor and is a great shortcut. Add the roasted chunks into the simmering soup so they soak up the spices, youll get deeper taste than boiling alone.

Moroccan Sweet Potato Soup With Chickpeas Recipe Substitutions and Variations

Sweet potatoes: swap with butternut squash, pumpkin, or carrots — use roughly the same weight, but watch cook time since carrots can cook faster.
Chickpeas: use canned cannellini or Great Northern beans for a creamy texture, or red/brown lentils if you want them to break down and thicken the soup.
Coconut milk: replace with plain yogurt for creaminess (not dairy free), cashew cream (blend soaked cashews with water), or canned evaporated milk for richness.
Vegetable broth: use low sodium chicken broth if not vegetarian, or water plus 1 to 2 teaspoons bouillon or a splash of reduced-sodium soy sauce or miso for extra umami.

Pro Tips

1) Toast the spices longer in the oil until they smell really fragrant, but keep the heat medium low so they dont burn. If they start to stick or smell bitter add a splash of broth or a little tomato paste to loosen them and save the flavor.

2) Roast or pan-sear the sweet potato chunks first for more caramelized depth, then add them to the soup. It takes a few extra minutes but the flavor payoff is worth it, and leaving some chickpeas whole gives the soup a nicer bite.

3) When pureeing, only blend what you need to get the texture you like. Partially pureed is creamier but still chunky, and if you use a blender let the soup cool a bit and vent the lid so it doesnt splatter. Stir in the coconut milk off heat and heat gently so it doesnt separate.

4) Season in layers and finish with acid and fresh herbs. Taste after simmering and again after you add the coconut milk, then brighten with lemon juice or a tiny pinch of sugar if it tastes flat. Store in portions, reheat gently and add fresh cilantro or a squeeze of lemon just before serving for best results.