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Moroccan sweet potato and chickpea soup garnished with pumpkin seeds and herbs served in a bowl.
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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.
Course Soup
Cuisine Morocco, North Africa
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 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