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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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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.
Dolbs
3rd Jan, 2015
Really easy, really nice, will definitely have again.
TomGrant
2nd Jan, 2015
5.05
Absolutely LOVED this! Didn't have broad beans so used kidney beans as someone else has mentioned and put them in at the same time as the chickpeas. Was concerned half way through it was a little watery but don't fret, it ends up being perfect. Best recipe I've used from this site so far!
budagirl
23rd Oct, 2014
5.05
Very good soup. I don't have cheakpea and tomato in cans, so I just cooked them myself.
monkeyb0b
26th Sep, 2014
5.05
This is a cracking soup that I've made a few times and double the last batch and froze it. Tasty and hearty enough for a night shift! Only thing of note though is that this soup does seem to be prone to erupting in the microwave when you reheat it so definitely worth covering it over and keeping an eye on it
crackyjo
7th Jun, 2014
just made this and its so simple yet lovely. Didn't have broad beans or celery so substituted with kidney beans. definitely a keeper.
rachelchamberlain14
29th May, 2014
Loved this recipe! Pretty much combined it with a similar good food recipe of the chorizo and chickpea soup. Chorizo and loads of Harissa paste made this soup a real treat! Definitely making again
2rachel6
26th May, 2014
5.05
Delicious! I left out the celery as I didn't have any and added a diced potato to bulk it out a little bit more, not that it needed it. I also added a couple of cloves of chopped garlic with the onion. Really tasty and the doesn't 'feel vegetarian', probably because of the hearty chickpeas. I found that it serves 4 for light lunch or a side, or 2-3 for a evening meal main course, but maybe that's just saying something about my appetite!
greenmillie64
7th Feb, 2014
This soup was delicious - really easy to make - even better reheated the next day.

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