Moroccan chickpea soup

Moroccan chickpea soup

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(223 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
  • Healthy
  • Vegetarian

Nutrition: per serving

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

  • 1 tbsp olive oil
    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

    Onion

    un-yun

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

  • 2 celery sticks, chopped
    Celery

    Celery

    sell-er-ee

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

  • 2 tsp ground cumin
    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

    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 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

    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, questions and tips

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pmaskell
26th Mar, 2013
5.05
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
23rd Mar, 2013
Really tasty and low in calories too ...
ingaflakkari
20th Feb, 2013
4.05
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
10th Feb, 2013
4.05
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
4th Feb, 2013
5.05
Another lovely recipe. The whole family enjoyed this and was very filling. Def will make it again.
joyced01
1st Feb, 2013
4.05
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
27th Jan, 2013
5.05
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
9th Jan, 2013
5.05
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
8th Dec, 2012
5.05
Awesome. Skipped on the broad beans one time and used green/fine bean instead worked a treat.
c0rnfl4ke
2nd Dec, 2012
5.05
Quick and easy, and very tasty.

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