Moroccan chickpea soup

Moroccan chickpea soup

  • 1
  • 2
  • 3
  • 4
  • 5
(193 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

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

loved the flavour, but replaced broad beasn with par boiled new potatoes to make more of a broth like consistency

sultankaa's picture

..Could I use peas instead of broad beans, or may be chopped mangetout? It sounds great and I would like to give it a go, but have not broad beans today.

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

Really, really nice. I used canellini beans instead of broad beans and added the harissa. Could stand a bit more heat next time, so will add some chilli flakes when cooking the onion. There will definitely be a next time. Great filling lunchtime soup recipe.

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

wonderful recipe. Tasty and versatile, and the lemon makes it really unusual. I think it needs longer to cook than it says in the recipe to bring out the full flavour, but if you're in a rush it'll still taste great!

melanieday's picture

Easy to make and quite flavoursome. It was the first soup I have made where its not blended up so was a pleasant suprise for me.

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

Wow! Just made this soup fro the first time and it was delicious. Made it exactly as stated in the recipe apart from the addition of a hefty pinch of chilli flakes. The fresh flavour of the broad beans goes perfectly with the earthy chickpeas, but its the lemon that makes it come alive. Will definately be making this again!

julieb05's picture

Yum - this led to lunchtime food envy in the office and deserves all of the accolades above!! Keeps well for a couple of days and you can add so many things to it. Def a favourite!

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

Easy to make and tastes wonderful what more do need.

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

Really wholesome and healthy soup, I didn't have broad beans so I used tinned butter beans instead and it was lovely. Even my boyfriend, who isn't a big fan of chickpeas, couldn't resist it!!!

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

Really tasty, quick and easy! I had a bacon rasher left over (my son decided no, he didn't want that, mummy. AFTER I had cooked it!) I diced it up and scattered over the top of a bowlfull. Terrific on a cold day! I will make this again!

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

I enjoyed this soup, although I was not blown away. My borfriend ate it who would not normally eat this sort of thing and he enjoyed it so cant be bad!!

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

Easy and tasty. I'll definatelly do it again.

AmboPrimo1's picture

I have to add my commendations to the rest. I've been making it for the last year of so and its great. My favorite way is to use chickpeas and petit pois instead of the beans described. I also like most of the people above add a little heat. I usually use a dried chilli cut finely.

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

Dee-lecious, missed out the broad beans and made with chicken stock, definately a keeper.

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

This is a delicious soup. I am tempted to make it again tomorrow! I didn't have broad beans, but it still tasted great. I stirred in some baby spinach just before I served it and I sprinkled some fresh chopped chilli on top. This really is a great recipe, so easy and great for a quick healthy meal.

debs3016's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yummy!

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

Beautiful soup with very interesting,eathy flavours. I left out the braod beans & added a frozen blocks of spinach. Smell is amazing, a real winter warmer.

ebrumine's picture

great soup! I added lamb pieces which gave the soup nice stock and complimented the chickpeas well. I'll definitely make it again!

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

I also added the Chorizo and harissa, but I left out the oil, as there is enough fat in the chorizo to fry the onions and celery. This makes it healthier too. I also replaced the broadbeans with soya beans and didn't really notice the difference, although Soya beans are meant to be very good for you. This soup keeps for a couple of days in the fridge, and tastes even better when reheated. I love it!!!

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

This is a great soup. Healthy and nutritious, yet low on the calories. Mjamm!

Pages

Questions

Tips