Moroccan chickpea soup

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Results 41-60

• arfellian

  26 May 2009

  arfellian rated and commented on this recipe

  

  wonderful recipe. Tasty and versatile, and the lemon makes it really unusual. I think it needs longer to cook than it says in the recipe to bring out the full flavour, but if you're in a rush it'll still taste great!

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• Marielle

  10 June 2009

  Marielle rated this recipe

  

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• Alex

  22 June 2009

  Alex rated this recipe

  

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• jacquil

  01 July 2009

  jacquil rated and commented on this recipe

  

  Really, really nice. I used canellini beans instead of broad beans and added the harissa. Could stand a bit more heat next time, so will add some chilli flakes when cooking the onion. There will definitely be a next time. Great filling lunchtime soup recipe.

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• suesue

  04 July 2009

  suesue commented on this recipe

  ..Could I use peas instead of broad beans, or may be chopped mangetout? It sounds great and I would like to give it a go, but have not broad beans today.

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• Ann Charman

  11 July 2009

  Ann Charman rated and commented on this recipe

  

  loved the flavour, but replaced broad beasn with par boiled new potatoes to make more of a broth like consistency

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• Luke

  19 July 2009

  Luke rated this recipe

  

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• Katharine

  10 August 2009

  Katharine rated and commented on this recipe

  

  Added both the harissa and chorizo and it was yummers. Tasty low-fat lunchtime solution.

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• EWH37

  14 August 2009

  EWH37 rated and commented on this recipe

  

  Nice and easy to make and very tasty surprisingly filling. Good value for money cheap family meal.

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• EWH37

  14 August 2009

  EWH37 commented on this recipe

  Nice and easy to make and very tasty surprisingly filling for little cost

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• Janes kitchen

  15 September 2009

  Janes kitchen rated and commented on this recipe

  

  wow what a souper soup! With autumn on the way this is a great warming meal with good bread etc. I eat homemade soups every day usually from Good Food Recipes and always enjoy how easy and nourishing they are. You can add and take away ingredients and they are still wonderful and personalised too.

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• sneauxdrop

  12 October 2009

  sneauxdrop rated and commented on this recipe

  

  I made it with some chili (from a tube) and without the chorizo and it was very good. I happened to have all the ingredients to hand and wanted soup today so it was serendipitous. A big plus, it's healthy as well as tasty! The two don't always go hand in hand in my experience.

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• lucid

  22 October 2009

  lucid rated and commented on this recipe

  

  quick to make and delicious!

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• Belkey

  03 November 2009

  Belkey rated and commented on this recipe

  

  Really, really liked this! I used half a tin of lentils and half a tin of chickpeas that both needed using up and added a little bit of harissa - don't be tempted to leave out the broad beans, it adds to the different textures. Definitely one to repeat!

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• m4rta

  12 November 2009

  m4rta rated and commented on this recipe

  

  Very tasty and easy to make. Great for colder evenings and I recommend to make more and freeze, as there's nothing better that coming back home to a nice bowl of soup.

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• Hippychick51

  02 December 2009

  Hippychick51 rated and commented on this recipe

  

  forgot to turn the cooker off and it simmered for over an hour. No problem - turned it into a thick rich soup

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• Nicky

  18 December 2009

  Nicky rated and commented on this recipe

  

  Brilliant :)

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• HelsD

  04 January 2010

  HelsD rated this recipe

  

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• simplyremy

  13 January 2010

  simplyremy rated this recipe

  

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• Robin

  24 January 2010

  Robin rated this recipe

  

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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 9.0g, carbohydrate 17.0g, fat 5.0 g, saturated fat 1.0g, fibre 6.0g, salt 1.07 g

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