Moroccan Spiced Sweet Potato 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. This easy and healthy soup recipe gets ready within 30 minutes and tastes delicious."
-- @greenbowl2soul
Recipe Intro From greenbowl2soul

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Prep time 10mins
Cook time 30mins
Serves or Makes: 4


  • 1 tablespoon olive oil
  • 1 medium onion, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon cayenne pepper, or other chili powder
  • Salt, To Taste
  • 1 tablespoon tomato paste
  • 1 tablespoon harissa, (optional), or red chili paste of choice
  • 1 vegan bouillion cube
  • 1 (15.5 ounce) can chickpeas, or 2 cups boiled chickpeas
  • 2 medium sweet potatoes, peeled and cubed
  • 1/ 2 lemon, juiced
  • Pumpkin seeds, for garnish
  • Cilantro, fresh chopped, for garnish


  • Step 1

    Heat oil in a large pot. Mix in the ground cumin, coriander, cayenne pepper and salt. Add the tomato paste, harissa (if using), bouillon cube and 2 tablespoons water. Mix and cook for 2 minutes.

  • Step 2

    Add onion and garlic and sauté until onion is translucent. Add the chickpeas and sweet potato; cook for about 1 minute, then add 4 1/4 cups water. Cover and cook until sweet potatoes are fork-tender.

  • Step 3

    Puree the soup with an immersion blender until creamy. Add more water if needed. Let boil for 1-2 more minutes then remove from heat.

  • Step 4

    Pour in lemon juice. Serve in bowls, garnished with pumpkin seeds, chopped cilantro, ground cumin and red pepper flakes.

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