Moroccan chickpea soup

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1. Video tutorial: Making soup

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

Results 1-20

• 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.

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• 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!

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• 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

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• 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.

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• Gbobs

  30 March 2008

  Gbobs 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

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• 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.

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• 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)

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• 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.

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• 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!

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• 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!)

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• It is aai!

  26 August 2008

  It is aai! commented on this recipe

  Liked it a lot!

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• It is aai!

  26 August 2008

  It is aai! rated and commented on this recipe

  

  (forgot to rate)

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• 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!!

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• 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!

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• elizabeth

  06 September 2008

  elizabeth commented on this recipe

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

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• Sue

  07 September 2008

  Sue rated and commented on this recipe

  

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

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• anjaa

  11 September 2008

  anjaa rated and commented on this recipe

  

  A lovely soup for a cool day. I added haricots verts, carrots, a pepper and a chili to the veg, a heaped tablespoon of sambal oelek and some creme fraiche in the end. Tasted great!

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• Chloe

  24 September 2008

  Chloe commented on this recipe

  Very tasty and filling. Quick to make and makes a great lunch to take to work. I added a red pepper and harissa paste.

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• LisaPisa

  29 September 2008

  LisaPisa rated and commented on this recipe

  

  Really tasty and unusual soup and smells amazing whilst you are cooking it. I did it with broad beans the first time round as I happened to have some in the freezer. Second time round, no broad beans but plenty of curly kale so that went in instead. Both versions were very good!

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• robynfarah

  06 October 2008

  robynfarah commented on this recipe

  WONDERFUL!!!!!!!!!!!!!!!

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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

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Difficulty and servings

Serves 4

Preparation 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

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