Moroccan chickpea soup

Moroccan chickpea soup

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(194 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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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

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Comments

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fairybutterprincess's picture
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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
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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
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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.

sleighbells's picture
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A fantastic meal, easy to make and tasted delicious!

geordielass78's picture
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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
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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
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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
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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
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Another lovely recipe. The whole family enjoyed this and was very filling. Def will make it again.

joyced01's picture
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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
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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
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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
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Awesome. Skipped on the broad beans one time and used green/fine bean instead worked a treat.

c0rnfl4ke's picture
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Quick and easy, and very tasty.

bambi_mj85's picture
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Really lovely and fresh tasting soup, I added chorizo and Harissa for a nice kick. Will def make again :)

fayfumbs's picture
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Surprisingly good! Very easy to make too!

chelsie-bake123's picture
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really lovely, i didnt have any braod beanS so i used peas and fine beans, which worked really well..tastes sooo much better the next day!!

vikster67's picture
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I love this soup and make it alot. I add chopped chorizo at the start, then drain off the oil before throwing in the onion. I also use courgettes as I'm not keen on celery! Yum

cottlefish's picture
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Love this! I added a bit of spinach just to get some extra veg in there, plus harissa paste as per the recommendation. I actually accidentally added cinnamon instead of cumin - eventually offsetting this with cumin - perils of a disorganised spice cabinet - and the cinnamon didn't do any harm. It's just a little tangier! So I kinda think this recipe might be foolproof. Yum!

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