Moroccan chickpea soup

Moroccan chickpea soup

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(193 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
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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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fyrefly58's picture
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Absolutely delicious ! A real favourite in my house.

brunton1's picture

So simple! So delicious!

I added a teaspoon of hot chillie pickle instead of the harisa paste.

Yum yum!

Living with a veggie this was a fantasic find. Makes a brilliant change from the ususal bland stuff I have to make.

Keep up the good work Good Food

kittydowner's picture
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Great and simple! I used borlotti beans instead of chickpeas and also added some chopped carrots in with a little bit of corn and a couple of spoons of harissa. Added a piece of really dry prosciutto which had sat in the fridge for about 6 weeks. Served with the Cheesy Garlic bread in this website. All came out good. Great for quick dinner!

hannahwhiteuk's picture
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Really tasty - but would only make it with chorizo. Def will try it with a bit of spice next time too.

phil929's picture
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This was lovely. I'm not the greatest cook, but found this simple and delicious.

sharangoose's picture
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Love this soup, have made a few times.
My OH hates celery so use leek instead. Added peas instead of broad beans and half a teaspoon of lazy chillies to give it a kick. It's even nice cold on a warm day.

lilpilgrim's picture
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I love spicy food, and while this wasn't overly hot in flavour, it tasted fantastic! Used 2 chorizo sausages, chopped up into small chunks, but I think this soup would taste wonderful with or without the chorizo. I added harissa paste for a bit of punch. Could not ask for a more exotic, hearty and quick soup!

simonsecher's picture
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My GF and I absolutely loved it. We didn't have broad beans so we chucked in a bit of extra celery in stead. Also, because I messed up and drained the can of tomatoes, I put two cans, one drained one not. That just made it even more delicious because it had more pieces of tomato. Great soup!

lizscarboro's picture
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This soup had really nice flavours but the texture wasn't quite right. it didn't really come together properly, and ended up as a bowl of wet veg. Tomatoes didn't break down enough, onions and celery still quite firm and chickpeas/soybeans still a bit crunchy. I cooked it for longer than the recommended time, too. I'd try it again but would blend half to get a silkier texture next time. Could also be spicier - would add some harissa or chilli next time.

little_alien's picture
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i added a sqirt of tomato puree and sweet chilli sauce worked great love this recipe

nguttridge's picture
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Brilliant :)

bonnonmatrix's picture
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forgot to turn the cooker off and it simmered for over an hour. No problem - turned it into a thick rich soup

m4rta_'s picture
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Very tasty and easy to make. Great for colder evenings and I recommend to make more and freeze, as there's nothing better that coming back home to a nice bowl of soup.

eleanormayo's picture
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Really, really liked this! I used half a tin of lentils and half a tin of chickpeas that both needed using up and added a little bit of harissa - don't be tempted to leave out the broad beans, it adds to the different textures. Definitely one to repeat!

adeborgho's picture
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quick to make and delicious!

bluesnicket's picture
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I made it with some chili (from a tube) and without the chorizo and it was very good. I happened to have all the ingredients to hand and wanted soup today so it was serendipitous. A big plus, it's healthy as well as tasty! The two don't always go hand in hand in my experience.

jasmine77's picture
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wow what a souper soup! With autumn on the way this is a great warming meal with good bread etc. I eat homemade soups every day usually from Good Food Recipes and always enjoy how easy and nourishing they are. You can add and take away ingredients and they are still wonderful and personalised too.

ewhaulage's picture
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Nice and easy to make and very tasty surprisingly filling for little cost

ewhaulage's picture
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Nice and easy to make and very tasty surprisingly filling.
Good value for money cheap family meal.

kfurber's picture
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Added both the harissa and chorizo and it was yummers. Tasty low-fat lunchtime solution.

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