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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AVPGrowYourOwn's picture
AVPGrowYourOwn
7th Aug, 2013
I'm not a fan of lumpy soups. I also don't like celery unless its blitzed :) I blitzed all the ingredient apart from the chickpeas and broad beans. Added them after and then served as it was. It is delicious. I first made this as a starter for a dinner party it was a huge hit :D
special_kay
4th Aug, 2013
Do you think this recipe would still work if I blended the ingredients to make a smooth soup? I'm not a fan of lumpy soups, but I like the sound of these ingredients. Has anyone ever done this before?
AVPGrowYourOwn's picture
AVPGrowYourOwn
7th Aug, 2013
I'm not a fan of lumpy soups either. I also don't like celery unless its blitzed :) I blitzed all the ingredient apart from the chickpeas and broad beans. Added them after and then served as it was. It is delicious. I first made this as a starter for a dinner party it was a huge hit :D
miriamcohen432's picture
miriamcohen432
30th Jun, 2013
Very tasty & filling. Makes an excellent low calorie lunch!
mishka1410
4th Jun, 2013
Very nice and easy soup. I added chopped carrots, chorrizo and 3 cloves of fresh garlic (pressed) to add more flavor.
randoms
12th May, 2013
4.05
Just made this now, left out the broad beans and added chorizo, very tasty! :-)
Shoni
10th May, 2013
4.05
Mines came out more like a stewy type texture don't know what I done wrong but in saying that decided to serve with cous cous & it came out just as delicious.. Either way its a winner!
joeytee
30th Apr, 2013
5.05
I just made this (without the broad beans too) and it was really nice. Healthy AND tasty - winning combination!
fairybutterprincess
23rd Apr, 2013
5.05
For those who are counting calories: the number is a bit off. I used 250g cooked chickpeas (because I used dry and miscalculated the final weight when cooked) and 250 g frozen broad beans (to balance out the missing weight of chickpeas) and did some calculating. 1 serving: 230 kcal, fat 5g, carbs 31g, protein 12g, fibre 5g
ambulator
1st Dec, 2016
But you should use 250 g chickpeas, because after you renise and dry 1 can you will recive 240 g dry chickpeas, no?

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