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Moroccan sweet potato and chickpea soup

Published: Sep 11, 2023 · Modified: Sep 12, 2023 by Vandana Chauhan. This post may contain affiliate links.

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Collage of two images of Moroccan sweet potato and chickpea soup.
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Moroccan sweet potato and chickpea soup is a very flavorful soup in which these two main ingredients are cooked, blended together, and seasoned with fragrant spices from Morocco. Perfect for a cold day meal, this creamy and comforting soup is vegan and gluten-free.

Sweet potato and chickpea soup topped with pepitas and chopped herbs in a bowl.

One of the most popular recipe categories on my blog is of soups. This shows that just like me a lot of my readers are soup lovers too.

So, for my soup-loving readers, I am sharing another very tasty soup recipe from Morocco called Moroccan sweet potato and chickpea soup.

It's a vegan and gluten-free soup that's perfect to be served as a light meal too.

If you are craving a cozy, satisfying meal on a cold day, just make this Moroccan sweet potato soup, dunk a crusty bread in it, and enjoy!

Jump to:
  • Moroccan cuisine
  • Moroccan sweet potato and chickpea soup ingredients
  • How to make (step-by-step instructions)?
  • Serving Moroccan sweet potato soup
  • Storing, freezing, and reheating tips
  • Recipe tips, tricks, and variation suggestions
  • Frequently asked questions
  • More vegan soup recipes
  • More vegan chickpea recipes
  • Recipe

Moroccan cuisine

Influenced by a lot of different cuisines and cultures like Berber (North Africa), Arabic, Mediterranean, and even European to some extent, Moroccan cuisine is very diverse.

The spices that are used in this cuisine are almost similar to the spices that are used in Indian cooking like turmeric, coriander, cumin, cinnamon, ginger, fenugreek, fennel, cloves, star anise, etc.

However, Moroccans also use a lot of other ingredients that are generally not used in traditional Indian cooking like oregano, parsley, marjoram, verbena, etc.

These ingredients and different methods of cooking give Moroccan food its unique taste. So, while you get a hint of Indian flavors in a lot of Moroccan dishes it still tastes quite different.

The way garam masala is used in Indian cooking, Moroccans also have a very popular spice mixture made with around twenty-seven spices and it’s called ras el hanout.

If your want to explore this cuisine more then don't miss to check out my other easy Moroccan recipes like Moroccan chickpea couscous salad, Harira, Moroccan carrot salad, or Moroccan roasted potatoes.

Moroccan sweet potato and chickpea soup ingredients

To make this Moroccan soup, you will need the ingredients shown below:

Ingredients for vegan sweet potato chickpea soup, labeled.
  1. Sweet potato: Orange or red-skinned, both are fine to be used.
  2. Chickpeas: You can use canned chickpeas or cook dried chickpeas from scratch.
  3. Onion: I have used red onion but white or yellow onion can be used too.
  4. Harissa paste: It's a North African condiment made with dried guajillo peppers, smoky roasted red peppers, garlic, and other ingredients. You can skip it if you can't find it. Else, make a paste by grinding dried red chilies, garlic, cumin powder, and olive oil together. Otherwise, just use red pepper flakes to add some heat to the soup. It won't make the soup as flavorful as harissa paste does but the soup will still be enjoyable.
  5. Vegetable bouillon cube: Instead of using vegetable bouillon cube and water, you can also use vegetable stock.
  6. Dried ginger powder: Fresh ginger can be used too.
  7. Coriander powder: It's the powdered form of dried coriander seeds.
  8. Cayenne pepper: You can use any type of red chili powder. Choose a variety based on your spice level preference.
  9. Cumin powder: It's one of the key ingredients in this soup, don't skip it. You can easily find cumin powder in the spice section of most grocery stores.
  10. Baby spinach: Add greens like baby spinach or kale to make this soup even more nutritious.

Other ingredient details and nutritional information are shared in the recipe card.

How to make (step-by-step instructions)?

To make Moroccan sweet potato and chickpea soup, follow the easy step-by-step instructions given below:

Collage of images of steps 1 to 4 of Moroccan sweet potato and chickpea soup recipe.

Step 1: Heat oil in a large pot. Add chopped onion and minced garlic. Cook until the onion turns translucent.

Step 2: Add dried ginger powder, coriander powder, cayenne pepper, cumin powder, and vegetable bouillon cube. Saute for a few seconds.

Step 3: Add tomato paste and harissa paste.

Step 4: Saute for around 30 seconds.

Collage of images of steps 5 to 8 of Moroccan sweet potato and chickpea soup recipe.

Step 5: Add peeled and chopped sweet potatoes.

Step 6: Add cooked chickpeas and salt.

Step 7: Cook for 1-2 minutes.

Step 8: Add water and mix.

Collage of images of steps 9 to 12 of Moroccan sweet potato and chickpea soup recipe.

Steps 9 and 10: Cover the soup pot with a lid and cook for 35-40 minutes or until the sweet potatoes are cooked well.

Step 11: Blend with a hand blender (immersion blender).

Step 12: Add lemon juice and chopped cilantro. Mix.

Your delicious Moroccan sweet potato and chickpea soup is ready to be served!

Two bowls of Moroccan chickpea and sweet potato soup garnished with pepitas.

Serving Moroccan sweet potato soup

Serve this sweet potato soup warm or hot. You can drizzle some olive oil on top and garnish it with chopped fresh herbs.

To add some texture, top it with some sauteed chickpeas or sauteed sweet potatoes.

It can be paired with a side dish like crusty bread, garlic bread, a crunchy salad, roasted vegetables, Moroccan roasted potatoes, or Moroccan couscous salad.

Storing, freezing, and reheating tips

Store the leftover soup in an airtight container and refrigerate, it will be fine for 4-5 days.

You can also freeze it in batch-size, freezer-safe containers or zip-lock bags for around 3-4 months.

To reheat, either microwave or reheat on the stovetop until heated well. Keep stirring in between and if required, add more warm liquid (water or stock) to get the desired consistency.

Recipe tips, tricks, and variation suggestions

  • Canned and home-cooked chickpeas both are fine to be used in this recipe.
  • Spices get burned very fast so don't leave them unattended and saute for a few seconds only. You may also add 1-2 tablespoons of water with the spices.
  • Instead of ginger powder, you can use fresh ginger too.
  • You may add 1-2 bay leaves to the soup while cooking sweet potatoes and chickpeas. Don't miss to remove them before blending the soup.
  • Chop sweet potato into small pieces to fasten the cooking process.
  • If you prefer your soup with some texture, either don't blend it or blend only a portion of it.
  • The soup can be blended in a stand blender too if you don't have an immersion blender. If using a stand blender, let the soup get slightly colder before blending.
  • You may adjust the consistency of the soup to your liking. If after blending you feel the soup is too thick for you, add some warm water or vegetable broth and cook for a few more minutes.
  • Follow the same recipe and replace chickpeas with red lentils to make Moroccan sweet potato lentil soup.

Frequently asked questions

Can frozen sweet potatoes be used in this recipe?

Yes, frozen sweet potatoes can also be used to make this Moroccan soup.

Is harissa paste vegan?

Yes, harissa is a vegan and gluten-free ingredient.

Are garbanzo beans and chickpeas the same?

Yes, they are different names for the same beans.

More vegan soup recipes

If you enjoyed this soup and looking for more comforting soup recipes from around the world then don't miss out on checking the following links:

  • Vegan Minestrone Soup served in a white bowl with toasted garlic bread
    Vegan Minestrone Soup
  • Fasolada served in a black bowl with a spoon and two toasted bread slices.
    Fasolada-Greek white bean soup
  • Vegetarian khao soi with toppings served in a white bowl.
    Veg Khao Suey (Khow Suey)
  • Red cabbage soup served in a white bowl with bread sticks in the background
    Red cabbage soup
  • Red lentil soup served in a black bowl with a spoon and garnished with chopped cilantro, chili flakes, and olive oil.
    Red Lentil Soup (Middle Eastern style)
  • Black bean soup topped with chips and chopped avocado in a black bowl.
    Black bean soup
  • A bowl of Thai curry noodle soup.
    Thai red curry noodle soup
  • A bowl of mushroom barley soup with cherry tomatoes.
    Mushroom barley soup

More vegan chickpea recipes

Looking for more ideas to use chickpeas in your food? The following recipes are worth trying:

  • Four chickpea cutlets on a white plate with a glass of juice and ketchup.
    Chickpea cutlet
  • Chickpea potato curry served in a bowl with rice, onion slices, cilantro, and a slice of lime.
    Curried potatoes and chickpeas (Aloo chana masala)
  • Sauteed chickpeas garnished with chopped cilantro.
    Easy sautéed chickpeas
  • Greek chickpea sou revithousoupa in a bowl with a spoon.
    Greek chickpea soup-Revithia soupa
  • Chickpea spinach curry garnished with coriander leaves served in a black bowl
    Chickpea spinach curry
  • Close up shot of Indian chickpea salad with fresh herbs and spices.
    Indian Chickpea Salad
  • Chickpea rice in a copper bowl garnished with onion and lime slices more rice in the background.
    Chickpea rice
  • vegan chickpea curry served in a white bowl with rice, lemon wedges, and fried green chilies
    Vegan Chickpea Curry- Chole Masala

Vegan sweet potato soup with chickpeas served in a black bowl with a spoon.

If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.

Recipe

Moroccan sweet potato and chickpea soup garnished with pumpkin seeds and herbs served in a bowl.

Moroccan spiced sweet potato and chickpea soup

Moroccan sweet potato and chickpea soup is a very flavorful soup in which these two main ingredients are cooked, blended together, and seasoned with fragrant spices from Morocco. Perfect for a cold day meal, this creamy and comforting soup is vegan and gluten-free.
4.75 from 20 votes
Print Pin Rate
Course: Soup
Cuisine: Morocco, North Africa
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 5
Calories: 195kcal
Author: Vandana Chauhan

Equipment

  • 1 Large cooking pot
  • Hand blender/ stand blender
  • Chopping board and knife

Ingredients

  • 1 medium-sized sweet potato (3 cups, around 350 grams) peeled and roughly chopped
  • 2 cups cooked chickpeas around 350 grams
  • 1 medium-sized onion roughly chopped
  • 2-3 garlic cloves minced
  • Juice of ½ a lemon around 2 tablespoons lemon juice
  • Chopped fresh cilantro or parsley for garnishing
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cayenne pepper powder you can use any red chili powder
  • ½ teaspoon ginger powder
  • Salt to taste
  • ¼ teaspoon ground black pepper
  • 1 tablespoon harissa paste optional
  • 1 tablespoon tomato paste
  • 1 vegetable bouillon cube
  • 5 cups water
  • 1 tablespoon olive oil

Instructions

  • Heat oil in a pot. Add onion and garlic. Saute until the onion becomes translucent.
  • Add all the spices and bouillon cube. Saute for a few seconds.
  • Add tomato paste and harissa paste. Saute for around 30 seconds.
  • Add chopped sweet potatoes, cooked chickpeas, and salt. Saute for 1-2 minutes.
  • Add water and mix. Cook covered for around 35-40 minutes or until the sweet potatoes are cooked well.
  • Blend the soup with a hand blender. If the soup is too thick, add some warm water.
  • Let the soup simmer for 1-2 minutes. Turn off the heat.
  • Add lemon juice and chopped cilantro. Mix.

Video

Notes

  1. Canned and home-cooked chickpeas both are fine to be used in this recipe.
  2. Spices get burned very fast so don't leave them unattended and saute for a few seconds only. You may also add 1-2 tablespoons of water with the spices.
  3. Instead of ginger powder, you can use fresh ginger too.
  4. You may add 1-2 bay leaves to the soup while cooking sweet potatoes and chickpeas. Don't miss to remove them before blending the soup.
  5. Chop sweet potato into small pieces to fasten the cooking process.
  6. If you prefer your soup with some texture, either don't blend it or blend only a portion of it.
  7. The soup can be blended in a stand blender too if you don't have an immersion blender. If using a stand blender, let the soup get slightly colder before blending.
  8. You may adjust the consistency of the soup to your liking. If after blending you feel the soup is too thick for you, add some warm water or vegetable broth and cook for a few more minutes.
  9. Follow the same recipe and replace chickpeas with red lentils to make Moroccan sweet potato lentil soup.
  10. More recipe tips. tricks and ingredient substitution suggestions are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 195kcal | Carbohydrates: 32g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 245mg | Potassium: 448mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6672IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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