Hey there, friend! Clara here, and I’m so excited to share one of my go-to recipes for busy weeknights: Moroccan sweet potato soup with chickpeas. It’s packed with vibrant flavors and comes together in about 35 minutes. This moroccan sweet potato soup with chickpeas is perfect when you want something nourishing without spending hours in the kitchen!
Table of contents
Table of Contents
Why You’ll Love This Moroccan Sweet Potato Soup with Chickpeas
I know you’re busy, so I’ve created this recipe with YOU in mind. Here’s why you’ll absolutely adore this version:
- Ready in under 35 minutes using your Instant Pot!
- A flavor explosion thanks to authentic Moroccan spices.
- Packed with nutrients from sweet potatoes and chickpeas.
- Easy cleanup; it’s all made in one pot!
What is Harissa?
Harissa is a North African chili paste or powder, and it’s a key ingredient in Moroccan cuisine. It’s typically made with roasted red peppers, serrano peppers, and spices like garlic, cumin, and coriander. The spice level can vary depending on the brand and the type of peppers used.
You can find harissa in paste, powder, and sauce form. The paste is the most common and versatile, but the powder can be a great option if you want to add a more subtle heat. If you can’t find harissa, you can substitute it with chili garlic sauce or a pinch of cayenne pepper mixed with smoked paprika.
One thing to watch out for: some harissa pastes contain non-vegan ingredients. Be sure to check the label and look for a vegan version!
Fantastic Moroccan Sweet Potato Soup with Chickpeas
Ingredients
Equipment
Method
- Peel and cut sweet potatoes into 1-inch pieces. Dice onion and mince garlic. Drain and rinse chickpeas and set all your veggies aside separately.
- Switch Instant Pot to SAUTE function and add a little cooking oil to the inner pot. Once hot, sauté onions until slightly tender, adding garlic at the very end and mixing well.
- Turn OFF Instant Pot and add vegetable broth. Mix well or scrape to deglaze the pot and make sure no browned bits of onion are left stuck to the bottom.
- Add sweet potato cubes, chickpeas, harissa paste, cumin, salt, and pepper.
- Lock lid with valve in the sealing position. Set to 3 minutes HIGH pressure. Soup may take 15-18 minutes to come to pressure before starting 3 min cook time. When the IP beeps, allow to naturally depressurize for 5 minutes then quick release the remaining pressure by flipping valve to venting position.
- Allow a spoonful or so to cool and give it a taste! Adjust spice level to taste (I added extra harissa and red pepper flakes) and add any additional seasoning desired.
- Spoon into bowls and garnish with fresh cilantro and lime wedges that can be squeezed into the soup for a burst of citrus flavor! A little cinnamon, greek yogurt, or coconut milk also make tasty additions to this soup. We love ours with a side of toasted naan for dunking. Enjoy!
Notes
Ingredients for Moroccan Sweet Potato Soup with Chickpeas
Here’s everything you’ll need to create this flavorful soup:
- 2 lbs sweet potato
- 1 cup diced onion ((white or yellow))
- 2 cloves garlic
- 15.5 oz canned chickpeas ((drained and rinsed))
- 1 TBSP extra virgin olive oil
- 4 cups low-sodium vegetable broth
- 2 TBSP harissa paste
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- fresh cilantro leaves (for topping)
- crushed red pepper flakes
- ground cinnamon
- lime wedges
How to Make Moroccan Sweet Potato Soup with Chickpeas: Step-by-Step
Let’s get cooking! Follow these simple steps, and you’ll have a delicious soup in no time.
- Peel and cut sweet potatoes into 1-inch pieces. Dice onion and mince garlic. Drain and rinse chickpeas and set all your veggies aside separately.
- Switch Instant Pot to SAUTE function and add a little cooking oil to the inner pot. Once hot, sauté onions until slightly tender, adding garlic at the very end and mixing well.
- Turn OFF Instant Pot and add vegetable broth. Mix well or scrape to deglaze the pot and make sure no browned bits of onion are left stuck to the bottom.
- Add sweet potato cubes, chickpeas, harissa paste, cumin, salt, and pepper.
- Lock lid with valve in the sealing position. Set to 3 minutes HIGH pressure. Soup may take 15-18 minutes to come to pressure before starting 3 min cook time. When the IP beeps, allow to naturally depressurize for 5 minutes then quick release the remaining pressure by flipping valve to venting position.
- Allow a spoonful or so to cool and give it a taste! Adjust spice level to taste (I added extra harissa and red pepper flakes) and add any additional seasoning desired.
- Spoon into bowls and garnish with fresh cilantro and lime wedges that can be squeezed into the soup for a burst of citrus flavor! A little cinnamon, greek yogurt, or coconut milk also make tasty additions to this soup. We love ours with a side of toasted naan for dunking. Enjoy!
Ingredient Sourcing Tips
For the most authentic flavor, consider sourcing Moroccan spices like Ras El Hanout. I often find unique blends at online spice shops; one of my favorites is World Spice Merchants. Many local grocery stores also carry high-quality spices from brands like McCormick or Simply Organic.
Spice Level: Adjusting to Your Taste
Spice is a personal thing, so don’t be afraid to adjust the heat! I recommend starting with 1 tablespoon of harissa paste and adding more to taste. If you’re extra sensitive to spice, you can even use a milder harissa or omit it altogether and add a pinch of cayenne pepper or a dash of your favorite hot sauce.
Common Mistakes to Avoid
We’ve all been there! One common mistake is burning the spices. Make sure to keep the heat on medium while sautéing the onions and garlic. Another mistake is not blending the soup enough. If you prefer a smoother consistency, use an immersion blender to blend until it reaches your desired texture.
Variations on Moroccan Sweet Potato Soup with Chickpeas
Want to mix things up? Here are a few fun variations:
| Variation | Description |
|---|---|
| Coconut Milk | Add 1 can of coconut milk for extra creaminess. |
| Smoky | Use smoked paprika instead of regular paprika for a smoky flavor. |
| Greens | Add kale or spinach during the last few minutes of cooking for extra nutrients. |
Serving Suggestions
I love serving this soup with a variety of toppings. Toasted pumpkin seeds add a nice crunch, while a drizzle of tahini adds richness. A dollop of Greek yogurt or coconut cream makes it extra creamy and satisfying.
Storing and Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Moroccan Sweet Potato Soup with Chickpeas: Substitutions
Sometimes you need to make do with what you have on hand. Here are some easy substitutions:
| Ingredient | Substitution Options |
|---|---|
| Harissa Paste | Chili garlic sauce, a pinch of cayenne pepper + smoked paprika |
| Sweet Potato | Butternut squash, pumpkin |
| Chickpeas | White beans, lentils |
A Taste of Morocco
Moroccan cuisine is known for its vibrant flavors and aromatic spices. If you love this soup, be sure to check out my other Moroccan-inspired recipes, such as tagines and couscous dishes. You can find plenty of inspiration on Cooking-inspired!
Frequently Asked Questions
Is harissa paste vegan?
Not all harissa pastes are vegan, so it’s essential to check the label. Look for versions that don’t contain honey or other animal products.
Are garbanzo beans and chickpeas the same?
Yes, garbanzo beans and chickpeas are the same thing! They are just different names for the same legume.
Can I use an immersion blender?
Absolutely! An immersion blender is a great way to achieve a smooth and creamy texture.
Can I make this in a slow cooker?
Yes, you can! Simply combine all the ingredients in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Nutrition Information
Per serving (approximate):
- Calories: 350
- Fat: 10g
- Protein: 12g
- Carbohydrates: 60g
- Fiber: 15g
- Sugar: 18g
- Sodium: 400mg
Conclusion
I hope you love this Moroccan sweet potato soup with chickpeas as much as I do! It’s an easy, delicious, and nourishing meal that’s perfect for any night of the week. Plus, it’s packed with vitamins, minerals, and fiber.
Did you try this recipe? Let me know in the comments below! What variations did you try, or what toppings did you add? I can’t wait to hear all about it!
