Moroccan chickpea soup

Moroccan chickpea soup

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(218 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 (195)

lucilongman's picture
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
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
4

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
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
5

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

liezeldutoit's picture
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.

rosiebud's picture
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
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
4

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

marinagarside's picture
5

Delicious soup, but I don't like broad beans so diced a courgette and added that instead. Really good for lunch on a cold day. Have passed the recipe on to several friends and work colleagues already.

margartia's picture
5

A delicous, heathly veggie soup! Really yummy and different to most the soups I make. I will definately be making over and over again. As previously stated, it is brilliant for taking into work!

northern-liner's picture
5

I added a teaspoonful of harissa paste. Excellent recipe, one of my top three soups.

robynfarah's picture

WONDERFUL!!!!!!!!!!!!!!!

peskypeeza's picture
5

Really tasty and unusual soup and smells amazing whilst you are cooking it.

I did it with broad beans the first time round as I happened to have some in the freezer. Second time round, no broad beans but plenty of curly kale so that went in instead. Both versions were very good!

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
4

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
5

Delicious! Used mint instead of parsley and that was good too!

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