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Soups

Moroccan Chickpea & Sweet Potato Soup

TIME

45 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

255 kcal

CARBS

41 g

PROTEIN

8 g

FAT

5 g

Z Moroccan Chickpea & Sweet Potato Soup

About this recipe

This Moroccan Chickpea & Sweet Potato Soup combines tender chickpeas, sweet potato, carrots, and tomatoes in a warmly spiced vegetable broth. Cumin, ground coriander, turmeric, paprika, and a hint of cinnamon create an aromatic North African-inspired flavor, while fresh lemon juice and cilantro bring brightness to every spoonful. Inspired by Moroccan-style chickpea and vegetable soups, this comforting plant-based recipe balances natural sweetness, earthy spices, and satisfying textures in a hearty, everyday meal.

WHY YOU’LL LOVE IT

Warm Moroccan-inspired spices: Cumin, coriander, turmeric, paprika, and cinnamon create a fragrant broth with layers of earthy, gently sweet flavor. Hearty plant-based ingredients: Chickpeas, sweet potatoes, and carrots provide satisfying texture, fiber, and naturally occurring nutrients in every bowl. Fresh and balanced: A squeeze of lemon juice and fresh cilantro brighten the warming spices and bring the soup together.

Ingredients

Time: Allow approximately 45 minutes total, including 15 minutes of active preparation and 30 minutes of cooking.

  1. Peel and cut the sweet potato into ½-inch cubes. Dice the onion and carrots, mince the garlic, drain and rinse the chickpeas, and measure the spices. Keep the lemon juice and cilantro ready for finishing.
  2. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and carrots and cook for 5–6 minutes, stirring occasionally, until the onion begins to soften.
  3. Add the garlic, cumin, ground coriander, paprika, turmeric, cinnamon, and black pepper. Stir continuously for about 30 seconds, until the spices become fragrant without allowing the garlic to burn.
  4. Add the sweet potato cubes and diced tomatoes with their juices. Stir well to coat the vegetables in the aromatic spice mixture.
  5. Pour in the vegetable broth. Add the drained chickpeas and salt, then stir to combine. Bring the soup to a boil over medium-high heat.
  6. Reduce the heat to medium-low, cover partially, and simmer for 20–25 minutes, stirring occasionally, until the sweet potato and carrots are tender but still hold their shape.
  7. Taste the broth and adjust the salt and black pepper as needed. Stir in the fresh lemon juice to balance the sweetness of the vegetables and the warmth of the spices.
  8. Stir in the chopped fresh cilantro, reserving a little for garnish if desired.
  9. Ladle the soup into four bowls, garnish with the reserved cilantro, and serve hot.

Tips

  • Cut the sweet potato and carrots into similar-sized pieces to help them cook evenly.
  • Cook the spices briefly in the oil before adding the broth to develop their aroma. Avoid browning the garlic.
  • For a thicker texture, mash a small portion of the cooked chickpeas and sweet potato against the side of the pot, then stir them back into the soup.
  • Add the lemon juice near the end of cooking so its fresh flavor remains noticeable.
  • Refrigerate leftovers promptly in an airtight container and consume within 3–4 days. Reheat thoroughly on the stovetop, adding a little water or broth if the soup thickens during storage.

Preparation

Time: Allow approximately 45 minutes total, including 15 minutes of active preparation and 30 minutes of cooking.

  1. Peel and cut the sweet potato into ½-inch cubes. Dice the onion and carrots, mince the garlic, drain and rinse the chickpeas, and measure the spices. Keep the lemon juice and cilantro ready for finishing.
  2. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and carrots and cook for 5–6 minutes, stirring occasionally, until the onion begins to soften.
  3. Add the garlic, cumin, ground coriander, paprika, turmeric, cinnamon, and black pepper. Stir continuously for about 30 seconds, until the spices become fragrant without allowing the garlic to burn.
  4. Add the sweet potato cubes and diced tomatoes with their juices. Stir well to coat the vegetables in the aromatic spice mixture.
  5. Pour in the vegetable broth. Add the drained chickpeas and salt, then stir to combine. Bring the soup to a boil over medium-high heat.
  6. Reduce the heat to medium-low, cover partially, and simmer for 20–25 minutes, stirring occasionally, until the sweet potato and carrots are tender but still hold their shape.
  7. Taste the broth and adjust the salt and black pepper as needed. Stir in the fresh lemon juice to balance the sweetness of the vegetables and the warmth of the spices.
  8. Ladle the soup into four bowls and garnish with the chopped fresh cilantro. Serve hot.

Tips

  • Cut the sweet potato and carrots into similar-sized pieces to help them cook evenly.
  • Cook the spices briefly in the oil before adding the broth to develop their aroma. Avoid browning the garlic.
  • For a thicker texture, mash a small portion of the cooked chickpeas and sweet potato against the side of the pot, then stir them back into the soup.
  • Add the lemon juice near the end of cooking so its fresh flavor remains noticeable.
  • Refrigerate leftovers promptly in an airtight container and consume within 3–4 days. Reheat thoroughly on the stovetop, adding a little water or broth if the soup thickens during storage.

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