Moroccan chickpea soup

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Good Food

40 ratings

Recipe by Good Food

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1. Video tutorial: Making soup

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.

Spicing it up

Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.

Per serving

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

'Full of great flavours and textures - tangy and really tasty - especially the lemon which I'd never tried in soup. The garnish made the whole thing really special, too.'

Latest comments and suggestions

Results 21-40

• Laura

  11 October 2008

  Laura rated and commented on this recipe

  

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

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• Margarita

  27 October 2008

  Margarita rated and commented on this recipe

  

  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!

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• Duckegg

  03 November 2008

  Duckegg rated and commented on this recipe

  

  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.

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• Maja

  06 November 2008

  Maja commented on this recipe

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

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• Maja

  06 November 2008

  Maja rated this recipe

  

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• Fi Power

  12 November 2008

  Fi Power rated and commented on this recipe

  

  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!!!

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• Nargile

  10 January 2009

  Nargile commented on this recipe

  great soup! I added lamb pieces which gave the soup nice stock and complimented the chickpeas well. I'll definitely make it again!

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• T4TRU

  13 January 2009

  T4TRU rated and commented on this recipe

  

  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.

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• dj

  19 January 2009

  dj rated and commented on this recipe

  

  yummy!

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• Liezel

  24 January 2009

  Liezel rated and commented on this recipe

  

  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.

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• Alexandra

  26 January 2009

  Alexandra rated and commented on this recipe

  

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

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• Ambo

  05 February 2009

  Ambo commented on this recipe

  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.

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• silnarnin

  17 February 2009

  silnarnin rated and commented on this recipe

  

  Easy and tasty. I'll definatelly do it again.

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• tanyabk

  26 February 2009

  tanyabk rated and commented on this recipe

  

  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!!

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• suziemo

  05 March 2009

  suziemo rated and commented on this recipe

  

  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!

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• Foodlover

  19 March 2009

  Foodlover rated and commented on this recipe

  

  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!!!

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• Buttercup

  19 March 2009

  Buttercup rated and commented on this recipe

  

  Easy to make and tastes wonderful what more do need.

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• Baksy

  12 April 2009

  Baksy commented on this recipe

  Yum - this led to lunchtime food envy in the office and deserves all of the accolades above!! Keeps well for a couple of days and you can add so many things to it. Def a favourite!

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• kitkatgirl

  15 April 2009

  kitkatgirl rated and commented on this recipe

  

  Wow! Just made this soup fro the first time and it was delicious. Made it exactly as stated in the recipe apart from the addition of a hefty pinch of chilli flakes. The fresh flavour of the broad beans goes perfectly with the earthy chickpeas, but its the lemon that makes it come alive. Will definately be making this again!

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• Melanie Day

  20 April 2009

  Melanie Day commented on this recipe

  Easy to make and quite flavoursome. It was the first soup I have made where its not blended up so was a pleasant suprise for me.

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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

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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