Moroccan chickpea soup

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• Karen

  06 January 2011

  Karen rated and commented on this recipe

  

  It tasted better the next day ! I added bit of small pasta to it :)

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• eclectic foodie

  11 January 2011

  eclectic foodie rated and commented on this recipe

  

  This was exceptionally easy to make but absolutely delicious! I added the harissa as suggested and it had just the right amount of punch. I will no doubt make this again and again, especially as it is low in fat and high in fibre too.

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• Georgie

  11 January 2011

  Georgie commented on this recipe

  This is an amazing soup, really tasty, will definately be making it again. I couldnt get a tin of chickpeas so used ones that i soaked, had to cook for a lot longer though until the chickpeas had softened up enough. Also didnt have any celary but dont like it anyway!! Added Harrissa paste as i like a bit of heat and next time i may add more stock as there seems to be a lot of peas and beans to liquid. On a whole, a defo winner.

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• Georgie

  11 January 2011

  Georgie rated and commented on this recipe

  

  Forgot to rate it!!!!

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• lottie

  13 January 2011

  lottie rated and commented on this recipe

  

  Loved it! First attempt last night was so good that I am making it again tonight!

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• Frances46

  14 January 2011

  Frances46 rated and commented on this recipe

  

  really easy, quick and delicious

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• carolineliz

  25 January 2011

  carolineliz commented on this recipe

  Delicious! I used the Harissa paste and loved the spiciness combined with the zing of the lemon. Will definitely be making more!!

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• Dom

  30 January 2011

  Dom rated and commented on this recipe

  

  Very tasty and so simple to make - I used tinned broad beans as a cheat and they worked really well. Very hearty!

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• Roo'sRecipes

  15 February 2011

  Roo'sRecipes rated this recipe

  

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• Cacogen

  20 February 2011

  Cacogen rated and commented on this recipe

  

  This soup is amazingly delicious - so easy to make and tastes as if it could come from a restaurant! I substitute broad beans for other types of beans, my favourite being butter beans. I make it regularly and my 'meat-fiend' boyfriend loves it (that's saying something!)

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• Hilary

  24 February 2011

  Hilary rated and commented on this recipe

  

  This soup is a firm favourite of mine, but I always substitute the broad beans with frozen soya beans as I don't like the 'skins' on broad beans. It freezes beautifully.

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• Louise

  01 March 2011

  Louise rated and commented on this recipe

  

  This is one of the nicest soup's I've ever made and it took me about 10 mins to prepare. I added curry powder and mushrooms... just lovely...

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• niknac

  21 March 2011

  niknac rated this recipe

  

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• rozzie

  21 March 2011

  rozzie commented on this recipe

  I love this soup. I leave out the broad beans and replace with frozen spinach, I also add the harissa paste.

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• rozzie

  21 March 2011

  rozzie rated and commented on this recipe

  

  I forgot to rate.

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• odiamond

  14 April 2011

  odiamond rated this recipe

  

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• sailorgirl

  14 May 2011

  sailorgirl commented on this recipe

  Made this last night it was really enjoyable. I replaced the chick peas with three bean salad beans and left out the broad beans and replaced it with a yellow pepper. I fired this off along with the onion and celery at the beginning. It tasted hearty without being heavy.

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• zuzu1982

  27 May 2011

  zuzu1982 rated and commented on this recipe

  

  this is one of my fav soups! the recipe is very quick and the soup is so tasty and healthy. i dont use the beans, but add carrots, and put juice from about 2 lemons and about 3/4 table spoon of tumaric!

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• Jemima

  31 May 2011

  Jemima rated and commented on this recipe

  

  Love it! Brilliant for a midweek lunch - so tasty and healthy.

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• slippery_chimp

  23 June 2011

  slippery_chimp rated and commented on this recipe

  

  Lovely - perhaps a little strong on the lemon, think next time I'll use half

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian, Super healthy

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

Per serving

148 kcalories, protein 9g, carbohydrate 17g, fat 5 g, saturated fat 1g, fibre 6g, salt 1.07 g

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