Moroccan chickpea soup

Recipe uploaded by

Good Food

40 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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 41-55

• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marielle

  10 June 2009

  Marielle rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alex

  22 June 2009

  Alex rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Luke

  19 July 2009

  Luke rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EWH37

  14 August 2009

  EWH37 commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• adeborgho

  22 October 2009

  adeborgho rated and commented on this recipe

  

  quick to make and delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1499/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk