Moroccan chickpea soup

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• Baieug

  05 July 2011

  Baieug rated and commented on this recipe

  

  A delicious soup, the cumin works really well with all the flavours. I used canned lentils instead of chickpeas.

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• Emma

  06 July 2011

  Emma rated and commented on this recipe

  

  Fantastic soup! I added some extra spice just because my family like their food quite hot, but i tried the soup before the spice was added and it tasted amazing! Definitely taking some to work tomorrow, can't wait!

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• CF

  16 July 2011

  CF rated and commented on this recipe

  

  Very tasty, will be making it again. I used peas as we had no broad beans - I think any veg would work

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• Samantha

  30 July 2011

  Samantha rated and commented on this recipe

  

  One if my favourite soups now. Really does smell amazing whilst cooking. I'm not a fan of broad beans so I left those out.

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• Txiki

  21 August 2011

  Txiki rated this recipe

  

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• Chris

  21 September 2011

  Chris rated and commented on this recipe

  

  Superb

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• soozieannah

  28 September 2011

  soozieannah rated this recipe

  

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• Nick B

  09 October 2011

  Nick B rated this recipe

  

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• Foodie Mum

  11 October 2011

  Foodie Mum rated and commented on this recipe

  

  This is a delicious store-cupboard soup! The whole family loves it, and it's really quick to make. I cook 2 cloves of crushed garlic with the onion and use ordinary tinned tomatoes instead of "tomatoes with garlic" (which also contains sugar and salt), and usually replace the broad beans with frozen sweetcorn. Yum!

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• SarahF_26

  23 October 2011

  SarahF_26 commented on this recipe

  Tastes great, it reminds me of soup I had in Morocco. Good for when you have vegetarians and meat eaters. I cooked the sliced chorizo in a different pan and keep it separate from the main soup. That way meat eaters can add the meat and the soup is still veggie. It's very filling with chorizo, so try not to have a lot of it before a main meal :).

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• SarahF_26

  23 October 2011

  SarahF_26 rated this recipe

  

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• Shortstuff

  25 October 2011

  Shortstuff rated and commented on this recipe

  

  Just making this now and it smells fab, perfect for this cold winters day we are having here in Dublin

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• Mian8910

  02 November 2011

  Mian8910 rated and commented on this recipe

  

  Very nice indeed!!!

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• Miffy

  09 November 2011

  Miffy rated and commented on this recipe

  

  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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• angee

  19 November 2011

  angee rated and commented on this recipe

  

  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!

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• Wongie3

  30 November 2011

  Wongie3 commented on this recipe

  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.

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• Nick B

  30 November 2011

  Nick B commented on this recipe

  Super delicious!

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• caroline

  07 December 2011

  caroline commented on this recipe

  Really quick and tasty! Added the Harissa too - just divine :)

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• caroline

  07 December 2011

  caroline rated this recipe

  

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• clodaghmartin

  02 January 2012

  clodaghmartin rated and commented on this recipe

  

  Very Tasty.

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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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