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Moroccan chickpea soup

Moroccan chickpea soup

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(213 ratings)

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

Easy

Serves 4
Try something different for vegetarians with Moroccan chickpea soup

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal148
  • fat5g
  • saturates1g
  • carbs17g
  • sugars0g
  • fibre6g
  • protein9g
  • salt1.07g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 600ml hot vegetable stock
  • 400g can chopped plum tomatoes with garlic

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can chickpeas, rinsed and drained
  • 100g frozen broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • zest and juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large handful coriander or parsley and flatbread, to serve

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.

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Comments (192)

AVPGrowYourOwn's picture

I'm not a fan of lumpy soups. I also don't like celery unless its blitzed :) I blitzed all the ingredient apart from the chickpeas and broad beans. Added them after and then served as it was. It is delicious. I first made this as a starter for a dinner party it was a huge hit :D

special_kay's picture

Do you think this recipe would still work if I blended the ingredients to make a smooth soup? I'm not a fan of lumpy soups, but I like the sound of these ingredients. Has anyone ever done this before?

AVPGrowYourOwn's picture

I'm not a fan of lumpy soups either. I also don't like celery unless its blitzed :) I blitzed all the ingredient apart from the chickpeas and broad beans. Added them after and then served as it was. It is delicious. I first made this as a starter for a dinner party it was a huge hit :D

miriamcohen432's picture

Very tasty & filling. Makes an excellent low calorie lunch!

mishka1410's picture

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

randoms's picture
4

Just made this now, left out the broad beans and added chorizo, very tasty! :-)

Shoni's picture
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
5

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

fairybutterprincess's picture
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
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
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.

jamiesleigh's picture
5

A fantastic meal, easy to make and tasted delicious!

geordielass78's picture
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
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

janicesunderland's picture

Really tasty and low in calories too ...

ingaflakkari's picture
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
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
5

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

joyced01's picture
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
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.

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