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Moroccan chickpea soup

Moroccan chickpea soup

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(230 ratings)

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

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 2 celery sticks, chopped
    Celery

    Celery

    sell-er-ee

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

  • 2 tsp ground cumin
    Cumin

    Cumin

    q-min

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

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

    Tomato

    toe-mart-oh

    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
    Lemon

    Lemon

    le-mon

    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

Method

  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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Hey Micky
15th Nov, 2017
5.05
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
13th Nov, 2017
5.05
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
5.05
Delicious flavours, healthy & so easy to make.
ebs206
15th Jul, 2017
5.05
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
1.3
Very disappointed. Not unpleasant but found the soup very dull and lacking flavour.
natashaadey
4th Jul, 2017
3.8
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
3.8
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.
Sean Gough
15th Jan, 2017
5.05
Really good. I couldn't find the frozen broad beans locally so used butterbeans instead and added fresh garlic and a small amount of fresh chilli as well - truly delicious. If I were cooking again (and I will), then I think I would reduce it down a touch more to thicken the soup.
Jennifer Lucy
9th Jan, 2017
5.05
I've made this twice now and it's lovely. I couldn't get tinned toms with garlic this time so used plain, but added a crushed clove of garlic at the same time as the cumin. I also used tinned broad beans and stirred in a bunch of chopped coriander at the end. This has made me 4 great portions of soup for my 5:2 diet which cook from frozen easily in the microwave. Thanks for such a tasty, healthy and valuable recipe.
neilb123
20th Dec, 2016
A wonderful base for your own creation. We found the basic recipe a little 'thin' so we added a touch of garlic, ginger and chilli. To finish off put the coriander in the soup. Finish off with fresh mint to your own taste, now it is absolutely crying out for chunks of good bread. Mmmmmm.

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