Moroccan chickpea soup

Moroccan chickpea soup

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(183 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

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

jemimalrf's picture
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Love it! Brilliant for a midweek lunch - so tasty and healthy.

zuzu1982's picture
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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
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I forgot to rate.

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

louiseboote's picture
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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...

leomolly's picture
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This soup is a firm favourite of mine, but I always substitute the broad beans with frozen soya beans as I don't like the 'skins' on broad beans. It freezes beautifully.

cacogen's picture
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This soup is amazingly delicious - so easy to make and tastes as if it could come from a restaurant! I substitute broad beans for other types of beans, my favourite being butter beans. I make it regularly and my 'meat-fiend' boyfriend loves it (that's saying something!)

sa6dba's picture
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Very tasty and so simple to make - I used tinned broad beans as a cheat and they worked really well. Very hearty!

crlnfreem's picture

Delicious! I used the Harissa paste and loved the spiciness combined with the zing of the lemon. Will definitely be making more!!

frances46's picture
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really easy, quick and delicious

lottie75's picture
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Loved it! First attempt last night was so good that I am making it again tonight!

georgie100's picture
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Forgot to rate it!!!!

georgie100's picture
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This is an amazing soup, really tasty, will definately be making it again. I couldnt get a tin of chickpeas so used ones that i soaked, had to cook for a lot longer though until the chickpeas had softened up enough. Also didnt have any celary but dont like it anyway!! Added Harrissa paste as i like a bit of heat and next time i may add more stock as there seems to be a lot of peas and beans to liquid. On a whole, a defo winner.

sackstracy's picture
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This was exceptionally easy to make but absolutely delicious! I added the harissa as suggested and it had just the right amount of punch. I will no doubt make this again and again, especially as it is low in fat and high in fibre too.

fjamma's picture
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It tasted better the next day ! I added bit of small pasta to it :)

grahamfranklin's picture
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Superb. Instead of cumin try Ras el hanout for a truly unctous Moroccan soup!

deliciousmrsdee's picture
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I found this soup on the bland side and too runny so added a fresh chilli and blitzed it in the liquidiser which thickened it up.

hastychef's picture
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Really tasty soup ,made it twice always a hit

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