Moroccan Chickpea and Sweet Potato Soup

 

A warmly spiced, velvety Moroccan-inspired soup packed with hearty chickpeas, tender sweet potato, and a fragrant blend of cumin, coriander, and smoked paprika. This nourishing one-pot meal comes together in 45 minutes, is naturally gluten-free, and makes a generous batch perfect for the whole week.

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 6

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Ingredients

For the Soup Base:

• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated

Spices:

• 2 tsp ground cumin
• 1½ tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp cinnamon
• ¼ tsp cayenne pepper (optional)

Main Ingredients:

• 2 medium sweet potatoes, peeled and cubed (approx. 500g)
• 2 cans (800g total) chickpeas, drained and rinsed
• 1 can (400g) crushed tomatoes
• 1 litre vegetable broth
• Salt and pepper to taste

To Finish:

• Juice of 1 lemon
• 2 cups baby spinach or kale
• Fresh cilantro or parsley, for garnish
• Crusty bread or pita, to serve

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Instructions

1. Cook the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5–6 minutes until softened and translucent.
2. Add garlic and ginger: Stir in garlic and ginger and cook for 1 minute until fragrant.
3. Bloom the spices: Add cumin, smoked paprika, coriander, turmeric, cinnamon, and cayenne. Cook for another minute, stirring constantly to release the aromas.
4. Build the soup: Add sweet potatoes, chickpeas, crushed tomatoes, and vegetable broth. Stir well and season with salt and pepper.
5. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, or until sweet potatoes are tender.
6. Thicken (optional): Use the back of a spoon to lightly mash some of the sweet potatoes and chickpeas to create a thicker, creamier texture.
7. Finish: Stir in lemon juice and spinach. Cook for 2 more minutes until spinach is wilted.
8. Serve: Ladle into bowls, garnish with fresh cilantro or parsley, and serve with warm crusty bread or pita.

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Notes

• Make It Creamier: Stir in 3–4 tbsp of coconut milk for added richness.
• Adjust Texture: Mash more for a thicker soup or add extra broth for a thinner consistency.
• Meal Prep: Keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
• Serving Tip: A drizzle of olive oil and an extra squeeze of lemon juice enhances the flavor.

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