Moroccan chickpea soup

Moroccan chickpea soup

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(214 ratings)

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


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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  • 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



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

  • 2 celery sticks, chopped



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

  • 2 tsp ground cumin



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

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



    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



    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


  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)

n_berb's picture

Super delicious!

wongie3's picture

Really nice & very filling, I did not have any broad beans so used a can of butter beans instead. Also used a chorizo sausage and some smoked bacon that I wanted to use up. Hubby takes this for work and he really loves it.

angee2b's picture

really tasty soup. used butter beans instead of broad beans and added some chilli flakes. delicious served with garlic bread and glass of red wine!

wildmiffy's picture

This was really nice and light for dinner. I left out the celery because I'm not a fan but it didn't seem to make any difference to the end product. Very nice with some bread for dunking in it :)

mian8910's picture

Very nice indeed!!!

sarahtoo's picture

Just making this now and it smells fab, perfect for this cold winters day we are having here in Dublin

sarahf_26's picture

Tastes great, it reminds me of soup I had in Morocco. Good for when you have vegetarians and meat eaters.

I cooked the sliced chorizo in a different pan and keep it separate from the main soup. That way meat eaters can add the meat and the soup is still veggie. It's very filling with chorizo, so try not to have a lot of it before a main meal :).

foodie64mum's picture

This is a delicious store-cupboard soup! The whole family loves it, and it's really quick to make. I cook 2 cloves of crushed garlic with the onion and use ordinary tinned tomatoes instead of "tomatoes with garlic" (which also contains sugar and salt), and usually replace the broad beans with frozen sweetcorn. Yum!

samwatson's picture

One if my favourite soups now. Really does smell amazing whilst cooking. I'm not a fan of broad beans so I left those out.

clionaf's picture

Very tasty, will be making it again. I used peas as we had no broad beans - I think any veg would work

emmabum123's picture

Fantastic soup! I added some extra spice just because my family like their food quite hot, but i tried the soup before the spice was added and it tasted amazing! Definitely taking some to work tomorrow, can't wait!

baieug's picture

A delicious soup, the cumin works really well with all the flavours. I used canned lentils instead of chickpeas.

slippery_chimp's picture

Lovely - perhaps a little strong on the lemon, think next time I'll use half

jemimalrf's picture

Love it! Brilliant for a midweek lunch - so tasty and healthy.

zuzu1982's picture

this is one of my fav soups! the recipe is very quick and the soup is so tasty and healthy. i dont use the beans, but add carrots, and put juice from about 2 lemons and about 3/4 table spoon of tumaric!

sailorgirl700's picture

Made this last night it was really enjoyable. I replaced the chick peas with three bean salad beans and left out the broad beans and replaced it with a yellow pepper. I fired this off along with the onion and celery at the beginning. It tasted hearty without being heavy.

rezala's picture

I forgot to rate.

rezala's picture

I love this soup. I leave out the broad beans and replace with frozen spinach, I also add the harissa paste.

louiseboote's picture

This is one of the nicest soup's I've ever made and it took me about 10 mins to prepare. I added curry powder and mushrooms... just lovely...


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