Moroccan chickpea soup

Moroccan chickpea soup

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(178 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

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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chloeashfield's picture

Very tasty and filling. Quick to make and makes a great lunch to take to work. I added a red pepper and harissa paste.

anelikka's picture
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A lovely soup for a cool day. I added haricots verts, carrots, a pepper and a chili to the veg, a heaped tablespoon of sambal oelek and some creme fraiche in the end. Tasted great!

robertsse's picture
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Delicious! Used mint instead of parsley and that was good too!

sherbert's picture

A lovely, tasty, filling dish full of texture. One of my all time favourites.

alisonhs's picture
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I forgot to rate it too! Gets a 4 for me, but only because I had to take out the beans!

alisonhs's picture
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I left out the broad beans too, and think this is yummy. I use loads of soup recipies for work, and always end up with a crowd of people round my desk peering in to see what today's offering is!

Kat24k - 400g is the size tin that if you make two fists with your hands, and then put them on top of each other.....sort of that size if you are with me!!

itisaai's picture
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(forgot to rate)

itisaai's picture
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Liked it a lot!

kat_24k's picture

How many milileters is a 400g can? (They don't sell cans in grams in Canada!)

alexandra_legs11's picture
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Souper!!
This soup is so easy to make. I make a big pot of it and have it for lunch every day.
One time I ran out of broad beans so I used organic 4-bean mix instead. Really good too!

bethocallaghan's picture
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I don't think you can really taste the celery (especially if you add some harissa) but it is just there for texture an extra bit of fruit and veg - you can just try it with carrot or something like that instead I am sure.

bethyboo92's picture

what i could i substitute for celery? or does it just give it texture? (i don't like celery)

cjflossy's picture
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left out the broad beans and put in soya beans (you can get them from the frozen section). Made the soup for a bunch of ladies who were suprised how nice it was and how they wouldnt have normally choosen to eaten that kind of food.

ghensler's picture
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fantastic was a real hit...loved the hint of lemon in it. The favours just go perfectly together. Will definitely do it again so quick and easy

k_harper04's picture
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Left out the beans-lots of harissa and some natural yoghurt to serve,lovely hearty winter meal.

denise143's picture
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this soup is delicious ... I add a tsp of harrisa because i like it spicy and i leave out the broadbeans

nemnem's picture
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Really really nice! Even my picky boyfriend loved it. I now make it at least once a week!

bethocallaghan's picture
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One of my fave recipes ever - great for taking in to work. I like it will a bit of chorizo and harrisa chucked in.

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