Moroccan chickpea soup

Moroccan chickpea soup

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(227 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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19th Apr, 2013
I added just a sprinkle of hot chilli powder - perfect! I blended the base soup slightly before adding the chickpeas and added a handful of tinned mixed beans, which gave a good range of colour and texture. Loved the dash of lemon juice, too.
8th Apr, 2013
I love this recipe. My daughter thought it was great too and now she is a student she makes a big batch to last the week.
7th Apr, 2013
A fantastic meal, easy to make and tasted delicious!
6th Apr, 2013
Really tasty - I'm not a fan of broad beans, so used a tin of butter beans instead - worked really well. Adding chorizo and harissa (as suggested) makes it a really tasty, spicy, substantial soup - a meal in itself.
26th Mar, 2013
Gorgeous and so healthy! I did it with the chorizo but left out the broad beans. I also let it sit in the fridge overnight to allow the flavours to develop. I served it with Toasted Cumin Flatbreads from Good Food. Will be doing this again regularly :oD
23rd Mar, 2013
Really tasty and low in calories too ...
20th Feb, 2013
Very easy to make and very tasty. I used peas instead of the broad beans, and skipped the celery. Even my fussy eight-year-old liked this. The only thing is that the soup needed a bit more liquid. Will definitely make again.
10th Feb, 2013
We made this as a starter as we were entertaining and it was so easy to make and tasted really nice. There were 6 empty bowls at the end so that was a good sign!!
4th Feb, 2013
Another lovely recipe. The whole family enjoyed this and was very filling. Def will make it again.
1st Feb, 2013
Lovely lunch recipe. Making it for a second time. Added the harissa, left out the broad beans, used cumin seeds (dry fried and then ground) and blended the finished soup. Nice.


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