Moroccan chickpea soup

Moroccan chickpea soup

4.61818

(165 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins Ready in 20-25 mins

Skill level

Easy

Servings

Serves 4

Try something different for vegetarians with Moroccan chickpea soup

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
148
protein
9g
carbs
17g
fat
5g
saturates
1g
fibre
6g
sugar
0g
salt
1.07g
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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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  • Tip

    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.

Method

  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.

Recipe from Good Food magazine, February 2005

BBC GoodFood Magazine

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Comments

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mishka1410's picture
mishka141002:42, 4th Jun, 2013

Very nice and easy soup. I added chopped carrots, chorrizo and 3 cloves of fresh garlic (pressed) to add more flavor.

shauniesmith's picture
shauniesmith07:26, 10th May, 2013
4

Mines came out more like a stewy type texture don't know what I done wrong but in saying that decided to serve with cous cous & it came out just as delicious.. Either way its a winner!

joeytee's picture
joeytee02:42, 30th Apr, 2013
5

I just made this (without the broad beans too) and it was really nice. Healthy AND tasty - winning combination!

fairybutterprincess's picture
fairybutterprincess12:46, 23rd Apr, 2013
5

For those who are counting calories: the number is a bit off. I used 250g cooked chickpeas (because I used dry and miscalculated the final weight when cooked) and 250 g frozen broad beans (to balance out the missing weight of chickpeas) and did some calculating.
1 serving: 230 kcal, fat 5g, carbs 31g, protein 12g, fibre 5g

goodfoodhungry1's picture
goodfoodhungry111:50, 19th Apr, 2013
5

I added just a sprinkle of hot chilli powder - perfect! I blended the base soup slightly before adding the chickpeas and added a handful of tinned mixed beans, which gave a good range of colour and texture. Loved the dash of lemon juice, too.

bigmama220's picture
bigmama22011:18, 8th Apr, 2013
5

I love this recipe. My daughter thought it was great too and now she is a student she makes a big batch to last the week.

geordielass78's picture
geordielass7803:20, 6th Apr, 2013
5

Really tasty - I'm not a fan of broad beans, so used a tin of butter beans instead - worked really well.

Adding chorizo and harissa (as suggested) makes it a really tasty, spicy, substantial soup - a meal in itself.

pmaskell's picture
pmaskell07:29, 26th Mar, 2013
5

Gorgeous and so healthy! I did it with the chorizo but left out the broad beans. I also let it sit in the fridge overnight to allow the flavours to develop. I served it with Toasted Cumin Flatbreads from Good Food. Will be doing this again regularly :oD

ingaflakkari's picture
ingaflakkari09:47, 20th Feb, 2013
4

Very easy to make and very tasty. I used peas instead of the broad beans, and skipped the celery. Even my fussy eight-year-old liked this. The only thing is that the soup needed a bit more liquid. Will definitely make again.

dave_dewy's picture
dave_dewy09:34, 10th Feb, 2013
4

We made this as a starter as we were entertaining and it was so easy to make and tasted really nice. There were 6 empty bowls at the end so that was a good sign!!

amy_natalia's picture
amy_natalia05:13, 4th Feb, 2013
5

Another lovely recipe. The whole family enjoyed this and was very filling. Def will make it again.

joyced01's picture
joyced0111:27, 1st Feb, 2013
4

Lovely lunch recipe. Making it for a second time. Added the harissa, left out the broad beans, used cumin seeds (dry fried and then ground) and blended the finished soup. Nice.

kutyrina's picture
kutyrina04:40, 27th Jan, 2013
5

Superb. With all my suspicion towards chickpeas, this is the best receipt for them. The are on their place.
I avoided beans but added some tomato frito while frying celery and onion. It made the taste more deep and spicy.

judders's picture
judders04:47, 9th Jan, 2013
5

I've made this 5 times now in the last month, the whole family love it! One of our favourite recipes on GF.

gordon_houston's picture
gordon_houston06:24, 8th Dec, 2012
5

Awesome. Skipped on the broad beans one time and used green/fine bean instead worked a treat.

bambi_mj85's picture
bambi_mj8506:23, 29th Nov, 2012
5

Really lovely and fresh tasting soup, I added chorizo and Harissa for a nice kick. Will def make again :)

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