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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24th Oct, 2012
Left out the broad beans but added chilli and Harissa paste. Delicious!
21st Oct, 2012
Quick, delicious and satisfying - what more do you want on a cold October evening? Forgot to add the broad beans, and didn't have either parsley or coriander. I did add a squeeze of harissa though.
19th Oct, 2012
lovely, cheap, easy, quick and very very tasty mmmm
19th Oct, 2012
lovely, tasty, easy very quick and cheap recipe. I think it could be this winters favorite soup mmmmm
17th Oct, 2012
Easy, fast and delicious. Threw in half a chorizo from the fridge and added a teaspoon of middle eastern spice blend the same time as the cumin. Served with toasted lebanese bread.
10th Oct, 2012
Delicious recipe! Very easy and fast to make, really impressed my housemates.
18th Sep, 2012
Lovely recipe, I left out the broad beans as I didn't have any but it still turned out chunky and filling. Will be using again
7th Aug, 2012
I thought this was really delicious, the flavours went so well together. The only complaint my bf had was that there was no meat and that he at first thought there was too much cumin, but I thought the cumin was just right. :) I left out the broad beans, and put in some sweet potato. Will definitely make again.
30th Jul, 2012
Just had this for lunch, simply brilliant !
1st Jul, 2012
Absolutely delicious! Am always a little apprehensive when it comes to making homemade soups that call for cans of tomatoes as they can often end up tasting a little 'samey'....but this was a real exception. Lovely zingy flavours and great textures. Added a good few tablespoons of harissa for extra kick but I'm sure it would've been pretty pleasing without it.


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