Not sure what to make for dinner, but something cozy and flavorful sounds like a good idea?
This Moroccan Sweet Potato Chickpea Soup is the answer. It’s warm, spiced just right, naturally gluten-free and vegan, and honestly tastes like it simmered for hours (even though it didn’t). It’s one of those meals that feels good to eat, fills everyone up, and gets a quiet thumbs-up around the table.
Plus, it’s kid-friendly with a few simple tweaks, and makes great leftovers. Basically, it checks all the boxes.
What You’ll Need
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (use less for less heat)
- 1/4 teaspoon turmeric
- 2 large sweet potatoes, peeled and cubed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- Salt and pepper, to taste
- Chopped fresh cilantro, for serving
Pro Tips
- Make it mild for kids – Cut the cayenne down to just a pinch (or none) if serving to little ones. The other spices will still carry the flavor.
- Texture matters – For picky eaters, blend the soup smooth. For more texture, only blend half or skip the blender altogether.
- Better the next day – The flavors deepen after it sits for a while, so save some for lunch or dinner the next day.
- Double up – Freezes beautifully, so it’s worth making a double batch and freezing half for a busy weeknight.
- Add greens – Stir in a handful of baby spinach or kale at the very end for an extra veggie boost without any complaints.
Tools You’ll Need
- Large soup pot
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Immersion blender or countertop blender
Substitutions and Variations
- Sweet potatoes can be swapped with butternut squash or carrots.
- Chickpeas can be replaced with white beans or lentils.
- No tomatoes? Use 2 tablespoons tomato paste and an extra half cup broth.
- Want it creamy? Stir in a splash of coconut milk before serving.
- Add-ins: Try cooked quinoa or rice stirred in for extra bulk.
Make Ahead Tips
- Chop the onion, garlic, and sweet potatoes ahead of time and store in the fridge.
- Mix spices into a small bowl in advance so they’re ready to toss in.
- Entire soup can be made ahead and stored in the fridge for up to 4 days.
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent.
- Stir in the garlic, cumin, coriander, cinnamon, ginger, cayenne, and turmeric. Cook for 1 to 2 minutes until fragrant.
- Add in the sweet potatoes, diced tomatoes (with juices), and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat and let it simmer uncovered for 20 minutes or until sweet potatoes are tender.
- Add the chickpeas and cook for another 5 minutes.
- Blend with an immersion blender for a smoother texture, or leave it chunky—your choice.
- Taste and season with salt and pepper as needed.
- Serve warm with chopped cilantro on top.
Extra Details
Nutrition (per serving, estimate)
- Calories: 210
- Protein: 7g
- Carbs: 31g
- Fat: 7g
- Fiber: 8g
- Sodium: 1140mg
Ingredient Swaps for Dietary Needs
- Whole30/Paleo: Swap chickpeas for diced chicken or cauliflower.
- Low-sodium: Use low-sodium broth and rinse canned beans thoroughly.
- Low-carb: Replace sweet potatoes with cauliflower and reduce chickpeas.
Meal Pairing Ideas
- Warm flatbread or naan
- Side of couscous or rice
- Simple cucumber salad for crunch and balance
Cooking Time Tip
- Soup comes together in under 40 minutes total, but chopping ahead saves even more time on busy nights.
Leftovers and Storage
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze for up to 3 months. Use freezer-safe containers and leave some room at the top.
- Reheat: Warm gently on the stove or in the microwave, stirring occasionally to avoid hotspots.
FAQ
Can this be made in a slow cooker? Yes. Sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Blend as desired before serving.
Too thick? Add a splash of water or broth to thin it out while reheating.
Can protein be added? Definitely. Add shredded rotisserie chicken, diced tofu, or a soft-boiled egg on top.
Too spicy? Leave out the cayenne entirely or replace with smoked paprika for flavor without the heat.
Wrap Up
This Moroccan Sweet Potato Chickpea Soup is one of those meals that tastes like a lot more effort went into it than actually did. It’s cozy, flavorful, budget-friendly, and great for families. Try it out, tweak it to your taste, and if it ends up being a new go-to, leave a comment to share how it went or ask any questions. Would love to hear what gets added or swapped.
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