Moroccan chickpea soup

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• CocoVanilla

  01 March 2010

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• fyrefly58

  02 March 2010

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• Lora

  04 March 2010

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• TOTA

  05 March 2010

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• teapot

  31 March 2010

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• yvette303

  21 April 2010

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• Little_alien

  26 April 2010

  Little_alien rated and commented on this recipe

  

  i added a sqirt of tomato puree and sweet chilli sauce worked great love this recipe

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• LizS

  29 April 2010

  LizS rated and commented on this recipe

  

  This soup had really nice flavours but the texture wasn't quite right. it didn't really come together properly, and ended up as a bowl of wet veg. Tomatoes didn't break down enough, onions and celery still quite firm and chickpeas/soybeans still a bit crunchy. I cooked it for longer than the recommended time, too. I'd try it again but would blend half to get a silkier texture next time. Could also be spicier - would add some harissa or chilli next time.

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• shelley2010

  06 June 2010

  shelley2010 rated this recipe

  

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• SimsenDK

  17 June 2010

  SimsenDK commented on this recipe

  My GF and I absolutely loved it. We didn't have broad beans so we chucked in a bit of extra celery in stead. Also, because I messed up and drained the can of tomatoes, I put two cans, one drained one not. That just made it even more delicious because it had more pieces of tomato. Great soup!

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• SimsenDK

  17 June 2010

  SimsenDK rated this recipe

  

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• Little Pilgrim

  06 July 2010

  Little Pilgrim rated and commented on this recipe

  

  I love spicy food, and while this wasn't overly hot in flavour, it tasted fantastic! Used 2 chorizo sausages, chopped up into small chunks, but I think this soup would taste wonderful with or without the chorizo. I added harissa paste for a bit of punch. Could not ask for a more exotic, hearty and quick soup!

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• Sharon

  21 July 2010

  Sharon rated and commented on this recipe

  

  Love this soup, have made a few times. My OH hates celery so use leek instead. Added peas instead of broad beans and half a teaspoon of lazy chillies to give it a kick. It's even nice cold on a warm day.

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• phil929

  29 July 2010

  phil929 rated and commented on this recipe

  

  This was lovely. I'm not the greatest cook, but found this simple and delicious.

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• hannahwhiteuk

  05 August 2010

  hannahwhiteuk rated and commented on this recipe

  

  Really tasty - but would only make it with chorizo. Def will try it with a bit of spice next time too.

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• Middle Donalnd

  18 August 2010

  Middle Donalnd rated and commented on this recipe

  

  Great and simple! I used borlotti beans instead of chickpeas and also added some chopped carrots in with a little bit of corn and a couple of spoons of harissa. Added a piece of really dry prosciutto which had sat in the fridge for about 6 weeks. Served with the Cheesy Garlic bread in this website. All came out good. Great for quick dinner!

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• MaggiB

  21 August 2010

  MaggiB commented on this recipe

  So simple! So delicious! I added a teaspoon of hot chillie pickle instead of the harisa paste. Yum yum! Living with a veggie this was a fantasic find. Makes a brilliant change from the ususal bland stuff I have to make. Keep up the good work Good Food

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• fyrefly58

  27 August 2010

  fyrefly58 commented on this recipe

  Absolutely delicious ! A real favourite in my house.

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• Alex Gray

  29 August 2010

  Alex Gray rated this recipe

  

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• NicholaP

  02 September 2010

  NicholaP commented on this recipe

  I am having this soup now for lunch! I made it a couple of days ago and it is absolutely lush! I added a bit of Ras El Hanout spice mix as well for a real morroccan taste and a tiny bit of chilli powder. Also i didnt have chopped tomatoes with garlic so i used a tin of normal chopped tomatoes and added some garlic puree. Also didnt have broad beans so threw in some fresh runner beans and its fab. Will be making this regularly!

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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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