Moroccan chickpea soup

Moroccan chickpea soup

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(267 ratings)

Prep: 5 mins Cook: 20 mins Ready in 20-25 mins


Serves 4

Try something different for vegetarians with Moroccan chickpea soup

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal148
  • fat5g
  • saturates1g
  • carbs17g
  • sugars0g
  • fibre6g
  • protein9g
  • salt1.07g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 600ml hot vegetable stock
  • 400g can chopped plum tomatoes with garlic



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can chickpeas, rinsed and drained
  • 100g frozen broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • zest and juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large handful coriander or parsley and flatbread, to serve


  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.

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Comments, questions and tips

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25th Apr, 2019
This recipe is so quick to make and it is Superb! The coriander and lemon realy lifts this dish. I added a dollop of Greek yogurt and some chopped salami. The added extra teaspoon of harissa paste makes a huge difference. I had to use tinned butter beans in stead of broad beans but it tasted great. This is the fourth time I have made this and it will not be the last.
2nd Sep, 2018
I absolutely love this soup. I add a teaspoon of Harissa paste and some chorizo To make it a bit spicier. The first time I made it I forgot to put the celery in with the onion so had to throw it in at the end but I actually much prefer it that way as the celery is lovely and crunchy. I make a big batch of this and freeze in separate Tupperware containers to take to work. Really quick and easy to make.
thomasbw's picture
14th Feb, 2018
Quick & easy, hearty winter warmer. The lemon juice finishes it off nicely.
Hey Micky
15th Nov, 2017
Made this with harissa (plenty of - I'm a chilli fiend) and homemade chicken stock and with chicken instead of broad beans. Hearty and delicious. The vegan version is nice but it's definitely better with proper chicken stock.
dorothyr's picture
13th Nov, 2017
This is a fab soup - so easy to make. I added a little chilli powder and it was delicious. Will definitely make this again.
Amy Briers
23rd Aug, 2017
Delicious flavours, healthy & so easy to make.
15th Jul, 2017
I have just used this soup recipe for the second time and my guests absolutely loved it! They asked me to email them the recipe. I used Ras el Hanout spice instead of cumin to give it a bit more flavour. I also added some red lentils too to make the soup thicker. I also used frozen mixed veg instead of the broad beans as I am not a fan of them. Would definitely recommend this recipe and I am sure that I will make this again soon! Was a fantastic recipe for my friend who is a vegan too!
Brad Walden
11th Jul, 2017
Very disappointed. Not unpleasant but found the soup very dull and lacking flavour.
4th Jul, 2017
Made this soup for lunch and was so delicious. I created a slight variation using a tin of green lentils instead of frozen broad beans and added a fresh clove of garlic to the fried onions at the start. I too had to blitz the soup a little to make it less of a stew. This recipe also tastes amazing if you crumble some feta cheese on top to serve. Overall very tasty and will be making again.
Shirley Valentine's picture
Shirley Valentine
18th Jan, 2017
Just made this for dinner to warm us up on a chilly evening. Very nice although the overall flavour coming through was cumin so next time will half it. I'll also blitz it once the soup has thickened slightly (before adding chickpeas) as I prefer a smoother/thicker soup. I also found it took double the amount of time to cook (approx 20-30 mins) as after 10 it was watery and the onions/celery still had a slight crunch even though I cooked them for stated time beforehand. Didn't have broad beans but didn't miss them. Cooked weight was approx 1kg overall which made 3 decent portions, but my other half is a fairly big eater so would probably make the stated 4. Will make again but with alterations mentioned.


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