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Moroccan chickpea soup

Moroccan chickpea soup

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(227 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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Strawberrysquash0
1st Mar, 2016
5.05
I've made this soup a couple of times now and it gets better every time. I used more garlic than stated and used Kidney and Soya Beans instead of Broad Beans. I also left out the celery. I blitzed all the ingredients as I'm not a fan of chickpeas so it was an easy way to hide them - it makes a thick soup this way but it's filling and very tasty. This is a firm favourite to give our cholesterol-friendly diet a big boost thanks to the beans and chickpeas. Thank you :-)
CaptainCurryWurst
7th Feb, 2016
0.05
Watery and tastless. Had to add some morrocan spices to get this to taste of anything. I dont understand hoe this has so many good reviews. What is wrong with you people??
brianjm
25th Jan, 2016
5.05
Just cooked up a batch for the first time. Delicious. I added a little chilli powder to spice things up a bit.
muffinmom
6th Nov, 2015
5.05
This is a favourite with my whole family including my meat demanding teenager. This is one dish he does not grumble about! I zest in a bit of the lemon for added zing & double up the cumin. A bowlful of this is perfect for dinner.
Sop1234
28th Jul, 2015
Lovely soup. The lemon and coriander at the end give it a really nice finish. Only thing i would change is to make it slightly spicier
minicakes
17th Jul, 2015
5.05
A wonderful, easy and flavourful soup. My own tips: (1) Skip the broad beans; the soup is tasty enough without them. (2) Pour about half the soup into a blender and blend it briefly, then mix with the unblended remainder. This makes the overall texture much nicer, because the soup is kind of stew-like otherwise. I think it improves the flavour, too.
rararara
3rd Jul, 2015
5.05
Faaaaaaaaaabulous soup, coming from someone who doesn't really like soup or chickpeas. And I love that it's suitable for vegans as I was making this for a dinner party and one of my friends is vegan.
Redscarf88
15th Jun, 2015
Oh wow this soup is amazing. I'd say the best soup I've ever cooked! I don't like celery or broad beans so left them out. I chucked half a yellow pepper cut small in with the onions and it turned out fantastic. Served with a tone of coriander and a dollop of yoghurt. Scrummy!
katies286
6th Apr, 2015
3.8
I just made this soup and it is lovely, very easy and quick to make. I added 2 tsp harissa paste for a bit more spice and 1 tsp more cumin as it tasted a little tomato-y. The result is delicious and will make a lovely work lunch.
pixiemoo
14th Jan, 2015
5.05
Very easy to make, tasty and great soup! I have done it several times now. I also put a bit of sour cream on top of the soup just before I start to eat and have toasted black rye bread with a butter on the side.

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