Moroccan chickpea soup

Moroccan chickpea soup

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(217 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 (192)

leomolly's picture
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
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
3

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
5

really easy, quick and delicious

lottie75's picture
5

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

georgie100's picture
4

Forgot to rate it!!!!

georgie100's picture
4

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
4

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
4

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

grahamfranklin's picture
5

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

deliciousmrsdee's picture
1

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
5

Really tasty soup ,made it twice always a hit

susiep1971's picture

Easy to make and simply gorgeous. Served with chunks of home made wholemeal bread

missmystery's picture
3

This soup is delicious, the flavours all work well together! I've made this a couple of times and is great for lunch or dinner in the cold winter months!

MelanieCyp's picture
5

I was surprised how delicious this was! I didn't add the broad beans as i'm not a fan but followed the rest of the recipe easily. Excellent!

sameshrie's picture
5

Very nice. Spiced up with suggested chorizo and chilli flakes.

sarahcharig's picture
5

Cooked this for a friend and it was absolutely delicious, so filling and hearty!!

oojsmummy's picture

I made this but added scallops and prawns and it was delicious. Also added the harissa paste. One thing I forgot to do is peel the broad beans...it would have been perfect otherwise!

Frantic Flapjack's picture
2

Nothing special. Lots of more interesting recipes for soup on this site.

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