Moroccan chickpea soup

Moroccan chickpea soup

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(222 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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bambi_mj85
29th Nov, 2012
5.05
Really lovely and fresh tasting soup, I added chorizo and Harissa for a nice kick. Will def make again :)
fayfumbs's picture
fayfumbs
16th Nov, 2012
5.05
Surprisingly good! Very easy to make too!
chelsie-bake123
8th Nov, 2012
4.05
really lovely, i didnt have any braod beanS so i used peas and fine beans, which worked really well..tastes sooo much better the next day!!
vikster67
6th Nov, 2012
5.05
I love this soup and make it alot. I add chopped chorizo at the start, then drain off the oil before throwing in the onion. I also use courgettes as I'm not keen on celery! Yum
cottlefish
28th Oct, 2012
4.05
Love this! I added a bit of spinach just to get some extra veg in there, plus harissa paste as per the recommendation. I actually accidentally added cinnamon instead of cumin - eventually offsetting this with cumin - perils of a disorganised spice cabinet - and the cinnamon didn't do any harm. It's just a little tangier! So I kinda think this recipe might be foolproof. Yum!
crazycaterpillar
26th Oct, 2012
5.05
yum yum yum and healthy!!
joricho
24th Oct, 2012
5.05
Left out the broad beans but added chilli and Harissa paste. Delicious!
rachbxl
21st Oct, 2012
5.05
Quick, delicious and satisfying - what more do you want on a cold October evening? Forgot to add the broad beans, and didn't have either parsley or coriander. I did add a squeeze of harissa though.
jammin65
19th Oct, 2012
lovely, cheap, easy, quick and very very tasty mmmm
jammin65
19th Oct, 2012
lovely, tasty, easy very quick and cheap recipe. I think it could be this winters favorite soup mmmmm

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