Moroccan chickpea soup

Recipe uploaded by

Good Food

10 ratings

Recipe by Good Food

Leave a comment or rate this recipe

Tested

1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Spicing it up

Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.

Per serving

148 kcalories, protein 9g, carbohydrate 17g, fat 5 g, saturated fat 1g, fibre 6g, salt 1.07 g

'Full of great flavours and textures - tangy and really tasty - especially the lemon which I'd never tried in soup. The garnish made the whole thing really special, too.'

Latest comments and suggestions

• Beth

  09 November 2007

  Beth rated and commented on this recipe

  

  One of my fave recipes ever - great for taking in to work. I like it will a bit of chorizo and harrisa chucked in.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nemnem

  17 November 2007

  Nemnem rated and commented on this recipe

  

  Really really nice! Even my picky boyfriend loved it. I now make it at least once a week!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• d143

  04 December 2007

  d143 rated and commented on this recipe

  

  this soup is delicious ... I add a tsp of harrisa because i like it spicy and i leave out the broadbeans

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• k_london08

  22 January 2008

  k_london08 rated and commented on this recipe

  

  Left out the beans-lots of harissa and some natural yoghurt to serve,lovely hearty winter meal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gillian Hensler

  30 March 2008

  Gillian Hensler rated and commented on this recipe

  

  fantastic was a real hit...loved the hint of lemon in it. The favours just go perfectly together. Will definitely do it again so quick and easy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CJFlossy

  22 April 2008

  CJFlossy rated and commented on this recipe

  

  left out the broad beans and put in soya beans (you can get them from the frozen section). Made the soup for a bunch of ladies who were suprised how nice it was and how they wouldnt have normally choosen to eaten that kind of food.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bethanyjane

  06 May 2008

  bethanyjane commented on this recipe

  what i could i substitute for celery? or does it just give it texture? (i don't like celery)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  15 May 2008

  Beth commented on this recipe

  I don't think you can really taste the celery (especially if you add some harissa) but it is just there for texture an extra bit of fruit and veg - you can just try it with carrot or something like that instead I am sure.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Little Alex

  23 July 2008

  Little Alex rated and commented on this recipe

  

  Souper!! This soup is so easy to make. I make a big pot of it and have it for lunch every day. One time I ran out of broad beans so I used organic 4-bean mix instead. Really good too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kat24k

  01 August 2008

  kat24k commented on this recipe

  How many milileters is a 400g can? (They don't sell cans in grams in Canada!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• It is aai!

  26 August 2008

  It is aai! commented on this recipe

  Liked it a lot!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• It is aai!

  26 August 2008

  It is aai! rated and commented on this recipe

  

  (forgot to rate)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ali S

  03 September 2008

  Ali S commented on this recipe

  I left out the broad beans too, and think this is yummy. I use loads of soup recipies for work, and always end up with a crowd of people round my desk peering in to see what today's offering is! Kat24k - 400g is the size tin that if you make two fists with your hands, and then put them on top of each other.....sort of that size if you are with me!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ali S

  03 September 2008

  Ali S rated and commented on this recipe

  

  I forgot to rate it too! Gets a 4 for me, but only because I had to take out the beans!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• elizabeth

  06 September 2008

  elizabeth commented on this recipe

  A lovely, tasty, filling dish full of texture. One of my all time favourites.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sue

  07 September 2008

  Sue rated and commented on this recipe

  

  Delicious! Used mint instead of parsley and that was good too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/1499/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 1 tbsp olive oil
• 1 medium onion , chopped
• 2 celery sticks, chopped
• 2 tsp ground cumin
• 600ml hot vegetable stock
• 400g can chopped plum tomatoes with garlic
• 400g can chickpeas , rinsed and drained
• 100g frozen broad beans
• zest and juice ½ lemon
• large handful coriander or parsley and flatbread, to serve

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• The lunch crunch
• Eat your way to fabulous skin
• The healing power of herbs

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Super healthy

Ingredients

• 1 tbsp olive oil
• 1 medium onion , chopped
• 2 celery sticks, chopped
• 2 tsp ground cumin
• 600ml hot vegetable stock
• 400g can chopped plum tomatoes with garlic
• 400g can chickpeas , rinsed and drained
• 100g frozen broad beans
• zest and juice ½ lemon
• large handful coriander or parsley and flatbread, to serve

Per serving

148 kcalories, protein 9g, carbohydrate 17g, fat 5 g, saturated fat 1g, fibre 6g, salt 1.07 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.