Moroccan spiced sweet potato and chickpea soup is a very tasty, comforting vegan and gluten-free soup perfect for the colder days ahead.

Some of the most popular recipes on my blog are of soups, this shows that just like me a lot of my readers are soup lovers. As the days have started getting colder, soups will become even more enjoyable. So, you will find me posting soup recipes more frequently.

Today, I am sharing a delicious vegan and gluten-free soup recipe- Moroccan style spiced chickpea and sweet potato soup. It’s very easy to make and tastes delicious.

Moroccan cuisine

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

It uses a lot of spices and most of these spices are what we use in Indian cooking also like turmeric, coriander, cumin, cinnamon, ginger, fenugreek, fennel, cloves, star anise, etc. That’s the reason why whenever I eat a Moroccan dish, I get a hint of Indian flavors in it.

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 method of cooking give the Moroccan food its unique taste.

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

Moroccan spiced sweet potato and chickpea soup

The method of making this Moroccan soup is very easy. It’s made by tempering chickpeas and sweet potatoes with some basic Moroccan spices and then cooking them over a low flame with vegetable stock, some tomato and hasrissa paste. The soup is then blended to get a thick creamy soup

Harissa paste is a very popular hot chili paste from North Africa. Adding it is optional, you can simply skip it or use any other hot chili paste available to you.

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How to make Moroccan spiced sweet potato and chickpea soup?

Moroccan spiced sweet potato and chickpea soup Moroccan spiced sweet potato and chickpea soup is a very tasty, comforting vegan and gluten-free soup perfect for the colder days ahead. 0 from 0 votes Print Pin Prep Time: 10 minutes Cook Time: 30 minutes Servings: 4 people Calories: 159 kcal Author: Vandana Chauhan Ingredients 2 medium-sized sweet potatoes peeled and cubed

1 can chickpeas you can also use around 2 cups of boiled chickpeas

1 medium-sized onion roughly chopped

5 cloves garlic roughly chopped

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon cayenne pepper powder you can use any red chili powder

1 tbsp harissa paste optional

1 tbsp tomato paste

1 bouillon cube

4.25 cups water

Salt as per taste

1 tbsp olive oil

Juice of 1/2 a lemon optional Instructions Heat oil in a pot. Add garlic and onion, saute till onion becomes translucent.

Add all the spices, salt and saute for a few seconds. Add the tomato paste, harissa paste, bouillon cube and around 2 tbsp of water. Mix and stir fry for around a minute.

Add the chickpeas, sweet potato and cook for around a minute before adding the water. Cover the pan and cook till sweet potatoes are cooked.

With the help of a hand blender, blend the soup till it becomes creamy. Add more water, if required to get the desired consistency.

Allow to boil for another 1-2 minutes and then switch off the gas.

Squeeze some lemon juice. Take out in a bowl, garnish with some pumpkins seeds, cumin powder, red chili flakes, and chopped coriander leaves. Serve with your choice of bread or any other side dish. Enjoy! Nutrition Calories: 159 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 399 mg | Potassium: 509 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 16326 IU | Vitamin C: 8 mg | Calcium: 63 mg | Iron: 1 mg Tried this recipe? Tag me on instagram #greenbowl2soul



