Moroccan chickpea soup

Moroccan chickpea soup

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(221 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, questions and tips

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w1lmington
6th Jan, 2012
4.05
This soup comes into its own the following day. Tasty and fresh and oh so filling.
dominiczkasch
5th Jan, 2012
5.05
Delicious! One of my favourite recopies !!!
mdcbc2's picture
mdcbc2
4th Jan, 2012
5.05
Really refreshing. My body needed this healthy food after Xmas. Love the lemon touch. It makes all the difference. Thanks
malford40
2nd Jan, 2012
4.05
Really nice soup. I will be taking this to work for a hearty lunch. I added chicken to this and like others some harissa for a bit of spice. I also used fresh tomatoes because I am not keen on tinned. It gives it a fresher, cleaner taste, very good.
clodaghmartin
2nd Jan, 2012
3.05
Very Tasty.
carolineroy
7th Dec, 2011
5.05
Really quick and tasty! Added the Harissa too - just divine :)
n_berb
30th Nov, 2011
5.05
Super delicious!
wongie3
30th Nov, 2011
Really nice & very filling, I did not have any broad beans so used a can of butter beans instead. Also used a chorizo sausage and some smoked bacon that I wanted to use up. Hubby takes this for work and he really loves it.
angee2b
19th Nov, 2011
5.05
really tasty soup. used butter beans instead of broad beans and added some chilli flakes. delicious served with garlic bread and glass of red wine!
wildmiffy
9th Nov, 2011
5.05
This was really nice and light for dinner. I left out the celery because I'm not a fan but it didn't seem to make any difference to the end product. Very nice with some bread for dunking in it :)

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