Cozy Moroccan Sweet Potato Soup with Chickpeas Recipe

Moroccan sweet potato soup revolutionizes ordinary ingredients into a vibrant culinary journey through spice-laden landscapes.

Warm, comforting aromas permeate kitchens with exotic North African inspirations that dance between sweet and savory.

Hearty vegetables create a robust foundation for this nourishing meal that celebrates complex flavor profiles.

Tender sweet potatoes absorb rich, aromatic spices that elevate this simple soup into a remarkable dining experience.

chickpeas contribute delightful texture and protein, making each spoonful both satisfying and nutritionally balanced.

Mediterranean influences shine through subtle hints of warmth and depth that invite adventurous palates to indulge.

Smooth, velvety consistency and bold seasonings promise a remarkable dining experience that transports you beyond traditional soup boundaries.

Moroccan Sweet Potato Soup with Chickpeas Warms You Through

• Savor Vibrant Moroccan Spices: Dive into a flavor explosion with cumin, smoked paprika, coriander, and cinnamon that transform ordinary sweet potatoes into an extraordinary culinary journey.
• Enjoy Creamy Comfort: The smooth, velvety texture from roasted sweet potatoes and immersion blending creates a luxurious soup that hugs your taste buds with warmth and richness.
• Master Simple Gourmet Cooking: This recipe demonstrates professional-level techniques like roasting vegetables and toasting spices, allowing home cooks to effortlessly prepare a restaurant-quality dish with minimal cooking skills.
• Boost Nutritional Powerhouse: Packed with protein-rich chickpeas, nutrient-dense sweet potatoes, and anti-inflammatory spices, this soup delivers a delicious meal that nourishes your body and satisfies your hunger.

What Goes Into This Spiced Moroccan Sweet Potato Soup

• Sweet Potatoes: Hearty root vegetable providing creamy texture and natural sweetness with vibrant orange color.
• Onion: Classic aromatic base that adds depth and flavor foundation to the soup.
• Celery: Subtle vegetable offering gentle background flavor and nutritional boost.

• Cumin, Smoked Paprika, Coriander, Turmeric: Traditional Moroccan spice blend creating warm, complex flavor profile with earthy undertones.
• Red Pepper Flakes: Adds gentle heat and subtle spiciness to the soup.
• Ground Caraway Seed, Cinnamon: Provides warm, slightly sweet aromatic notes typical in North African cuisine.
• Salt & Pepper: Essential seasonings for balancing overall taste.

• Vegetable Stock: Light, flavorful liquid base that creates soup consistency and enhances overall taste.
• Chickpeas: Protein-rich legume adding texture, substance, and traditional Middle Eastern ingredient.
• Lemon Juice: Bright, acidic element that freshens and balances the soup's rich flavors.
• Olive Oil: Helps sauté vegetables and adds smooth, rich undertone.
• Fresh Parsley: Bright green garnish with fresh herb flavor for final presentation.

Cooking Instructions for Moroccan Chickpea Soup with Sweet Potato

Step 1: Prepare Sweet Potatoes

Wash sweet potatoes thoroughly. Pierce with a fork multiple times. Line baking sheet with parchment paper. Roast in preheated oven at 400°F for approximately 60 minutes until soft and tender. Let cool slightly after roasting.

Step 2: Sauté Aromatic Vegetables

• Chopped onions
• Diced celery
• Minced garlic

Cook for 5 minutes until vegetables become soft and translucent.

Step 3: Awaken Spice Flavors

• Ground cumin
• Smoked paprika
• Coriander
• Turmeric
• Red pepper flakes
• Caraway seeds
• Ground cinnamon

Stir continuously for one minute to release rich aromas.

Step 4: Build Soup Foundation

• Vegetable stock
• Drained chickpeas
• Fresh lemon juice

Bring mixture to rolling boil, then reduce to gentle simmer.

Step 5: Create Creamy Texture

Slice roasted sweet potatoes. Scoop tender flesh into soup. Stir thoroughly to integrate ingredients.

Step 6: Blend Soup Smoothly

Use immersion blender to puree soup until silky smooth. Alternatively, transfer carefully to standard blender in batches. Ensure blender lid remains slightly open to prevent pressure buildup.

Step 7: Final Touches

Season with salt and black pepper. Garnish with fresh parsley. Serve with lemon wedges on side. Optional toppings include spiced roasted chickpeas or hot sauce drizzle.

Soup Tips for a Creamy and Flavorful Moroccan Bowl

• Roast Potatoes Perfectly: Poke sweet potatoes thoroughly with a fork to prevent bursting and ensure even cooking throughout.
• Spice Bloom Technique: Toast spices briefly to awaken their essential oils, releasing deeper, more complex flavors into the soup base.
• Blending Safety Hack: When using a standard blender, never fill more than halfway and leave the lid slightly open to prevent dangerous steam pressure.
• Texture Transformation Trick: For ultra-smooth soup, pass blended mixture through a fine-mesh strainer to remove any remaining fibrous bits.
• Flavor Boosting Strategy: Allow soup to simmer an extra 10-15 minutes after blending to help spices fully meld and develop a richer taste profile.

How to Keep Moroccan Sweet Potato Soup Fresh

• Refrigerate: Store leftover soup in an airtight container and keep in the refrigerator for up to 4 days. Let the soup cool completely before sealing to prevent bacterial growth.
• Freeze: Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months, ensuring a tight seal to prevent freezer burn.
• Reheat: Thaw frozen soup overnight in the refrigerator. Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of vegetable stock if the soup seems too thick. Stir until heated through and serve immediately.

Dishes That Go Great with Moroccan Chickpea Soup

• Pair with Moroccan Mint Tea: Complement the warm, spicy flavors of the soup with a traditional Moroccan mint tea, enhancing the dish's aromatic profile and providing a refreshing contrast.
• Match with Crusty Sourdough Bread: Serve alongside a rustic, tangy sourdough bread to soak up the rich, creamy soup and add a delightful textural element to the meal.
• Combine with Crisp White Wine: Choose a crisp, slightly acidic white wine like Sauvignon Blanc or Pinot Grigio to cut through the soup's creaminess and balance its complex spice notes.
• Top with Herbed Yogurt Drizzle: Create a cooling garnish by mixing Greek yogurt with fresh herbs like mint or cilantro, adding a creamy, tangy layer that complements the soup's warmth.

Variations to Switch Up Moroccan Sweet Potato Soup

• Spicy Moroccan Soup Fusion: Enhance the heat by adding a tablespoon of harissa paste during spice toasting, creating a fiery version that packs extra warmth and intensity.
• Coconut Creamy Variation: Substitute half the vegetable stock with coconut milk for a richer, more luxurious texture that adds subtle tropical undertones to the traditional recipe.
• Protein-Packed Edition: Incorporate cooked shredded chicken or crispy tofu cubes after blending for a heartier meal that provides additional protein and substance.
• Mediterranean Green Remix: Stir in chopped kale or spinach during the final simmering stage, boosting nutritional value and introducing a vibrant green color to the soup's appearance.

Moroccan Sweet Potato Soup with Chickpeas Recipe

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4.8 from 27 reviews

• Total Time: 1 hour 16 minutes
• Yield: 4 1x

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Description

Moroccan sweet potato soup blends warm spices and creamy textures for a comforting Mediterranean-inspired dish. Rich with aromatic cumin, ginger, and paprika, this hearty soup invites you to savor each spoonful of its nourishing, deeply satisfying flavors.

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Ingredients

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Main Ingredients:

• 2 medium sweet potatoes
• 1 (18 oz) can chickpeas, drained
• 6 cups (1.4 liters) low-sodium vegetable stock

Spices and Herbs:

• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 1 teaspoon turmeric
• ½ teaspoon red pepper flakes
• ½ teaspoon ground caraway seed
• ½ teaspoon cinnamon

Aromatics and Seasonings:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• Juice of 1 lemon
• Salt, to taste
• Pepper, to taste
• Fresh parsley, for garnish

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Instructions

1. Prepare oven for sweet potato roasting at 400°F (200°C) by lining a baking sheet with parchment paper. Thoroughly scrub sweet potatoes and puncture multiple times with a fork.
2. Roast sweet potatoes for approximately one hour until completely tender, ensuring soft and caramelized exterior. Allow to cool slightly after removing from oven.
3. Warm olive oil in a large pot over medium heat. Introduce diced onion, celery, and minced garlic, sautéing until onions become translucent and fragrant.
4. Integrate an aromatic blend of spices including cumin, smoked paprika, coriander, turmeric, red pepper flakes, caraway seed, and cinnamon. Toast spices for one minute, stirring continuously to prevent burning.
5. Pour vegetable stock into the pot, adding drained chickpeas and fresh lemon juice. Bring mixture to a rolling boil, then reduce to a gentle simmer.
6. Extract sweet potato flesh by slicing roasted potatoes in half and scooping out soft interior. Fold sweet potato pulp into simmering soup, ensuring complete integration.
7. Transform soup texture using an immersion blender, creating a silky, uniform consistency. Alternatively, transfer carefully to a standard blender, working in batches with lid slightly open to prevent pressure buildup.
8. Adjust seasoning with salt and pepper, tasting and modifying as needed. Garnish with fresh parsley and accompanying lemon wedges.
9. Enhance serving with optional toppings like spiced lemon roasted chickpeas or a drizzle of hot sauce for additional complexity and texture.

Notes

• Roasting sweet potatoes intensifies their natural sweetness and adds a deep, caramelized complexity to the soup’s overall flavor profile.
• Toasting whole spices releases their aromatic oils, creating a rich, multilayered sensory experience.

• Prep Time: 10 minutes
• Cook Time: 1 hour 6 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Moroccan

Nutrition

• Serving Size: 4
• Calories: 180
• Sugar: 4 g
• Sodium: 300 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 7 g
• Protein: 6 g
• Cholesterol: 0 mg