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Moroccan chickpea soup

Moroccan chickpea soup

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(207 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
  • Vegetarian
  • Healthy

Nutrition per serving

  • kcalories148
  • fat5g
  • saturates1g
  • carbs17g
  • sugars0g
  • fibre6g
  • protein9g
  • salt1.07g
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Ingredients

  • 1 tbsp 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

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 tsp ground 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

    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 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

    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

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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.

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Comments (190)

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.

anncharman's picture
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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
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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
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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
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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
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Easy to make and tastes wonderful what more do need.

lucilongman's picture
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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
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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
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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
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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.

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