Go Back
–+ servings
Moroccan Sweet Potato Soup with Chickpeas

Cozy Moroccan Sweet Potato Soup with Chickpeas Bliss

Savor the rich flavors of Moroccan Sweet Potato Soup with Chickpeas, a nourishing and gluten-free dish perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 medium Sweet Potatoes orange-fleshed
  • 2 tablespoons Olive Oil can be substituted with avocado oil
  • 1 medium Onion white or yellow
  • 2 stalks Celery green bell pepper can be a great substitute
  • 3 cloves Garlic minced
  • 4 cups Vegetable Stock opt for low-sodium options
For the Spices
  • 1 teaspoon Cumin can be replaced with coriander
  • 1 teaspoon Smoked Paprika substituting with regular paprika will lose smokiness
  • 1 teaspoon Coriander can be swapped with garam masala
  • 1 teaspoon Turmeric ginger for more zing
  • 1/2 teaspoon Red Pepper Flakes adjust for spice preference
  • 1 teaspoon Ground Caraway Seed fennel seeds can substitute well
  • 1 stick Cinnamon can use nutmeg as an alternative
For the Finishing Touches
  • 1 can Chickpeas drained
  • 1 medium Lemon juice
  • to taste Salt
  • to taste Pepper
  • 1 tablespoon Parsley for garnish

Equipment

  • Large pot or Dutch oven
  • baking sheet
  • parchment paper
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Scrub the sweet potatoes and poke them with a fork. Bake on the sheet for about 1 hour.
  3. Heat olive oil in a pot and sauté diced onions, chopped celery, and minced garlic for about 5 minutes.
  4. Stir in the spices and sauté for an additional 1-2 minutes.
  5. Pour in vegetable stock and chickpeas, add lemon juice, and bring to a gentle boil.
  6. Scoop baked sweet potato flesh into the soup and mix well.
  7. Blend the soup until smooth using an immersion blender.
  8. Season with salt and pepper, heat through, and serve in bowls.
  9. Garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 8000IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

This soup can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 6 months.

Tried this recipe?

Let us know how it was!