Moroccan chickpea soup

Moroccan chickpea soup

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(214 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)

judders's picture
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
5

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

c0rnfl4ke's picture
5

Quick and easy, and very tasty.

bambi_mj85's picture
5

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

fayfumbs's picture
5

Surprisingly good! Very easy to make too!

chelsie-bake123's picture
4

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
5

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
4

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!

crazycaterpillar's picture
5

yum yum yum and healthy!!

joricho's picture
5

Left out the broad beans but added chilli and Harissa paste. Delicious!

rachbxl's picture
5

Quick, delicious and satisfying - what more do you want on a cold October evening? Forgot to add the broad beans, and didn't have either parsley or coriander. I did add a squeeze of harissa though.

jammin65's picture

lovely, cheap, easy, quick and very very tasty mmmm

jammin65's picture

lovely, tasty, easy very quick and cheap recipe. I think it could be this winters favorite soup mmmmm

babsfazekas's picture
5

Easy, fast and delicious. Threw in half a chorizo from the fridge and added a teaspoon of middle eastern spice blend the same time as the cumin. Served with toasted lebanese bread.

mademoisielle's picture
5

Delicious recipe! Very easy and fast to make, really impressed my housemates.

jennydunford's picture
5

Lovely recipe, I left out the broad beans as I didn't have any but it still turned out chunky and filling. Will be using again

donanap's picture
5

I thought this was really delicious, the flavours went so well together. The only complaint my bf had was that there was no meat and that he at first thought there was too much cumin, but I thought the cumin was just right. :) I left out the broad beans, and put in some sweet potato. Will definitely make again.

arval88's picture
5

Just had this for lunch, simply brilliant !

emsmith's picture
5

Absolutely delicious! Am always a little apprehensive when it comes to making homemade soups that call for cans of tomatoes as they can often end up tasting a little 'samey'....but this was a real exception. Lovely zingy flavours and great textures. Added a good few tablespoons of harissa for extra kick but I'm sure it would've been pretty pleasing without it.

kel-delacoe's picture
5

I made this but with fresh cooked beetroot in too and without the broadbean... the beatroot and fresh parsley are fab combo

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