Moroccan chickpea soup

Moroccan chickpea soup

  • 1
  • 2
  • 3
  • 4
  • 5
(198 ratings)

By

Magazine subscription – 3 issues for £3

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
Save to My Good Food
Please sign in or register to save recipes.

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sarahf_26's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

chrdol72's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Superb

samwatson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

slippery_chimp's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

jemimalrf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

zuzu1982's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

I forgot to rate.

rezala's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

louiseboote's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

really easy, quick and delicious

lottie75's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips

Ads by Google