Moroccan chickpea soup

Moroccan chickpea soup

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(231 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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arval88
30th Jul, 2012
5.05
Just had this for lunch, simply brilliant !
emsmith
1st Jul, 2012
5.05
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.
kel-delacoe
22nd Jun, 2012
5.05
I made this but with fresh cooked beetroot in too and without the broadbean... the beatroot and fresh parsley are fab combo
vinsonmai
10th Jun, 2012
5.05
Quite a good dish, but reducing it made it a bit salty. Not sure as whether I reduced it too much, but added some sugar to neutralize it a bit. Other then that, excellent dish :D family loved it!
vinsonmai
10th Jun, 2012
5.05
Quite a good dish, but reducing it made it a bit salty. Not sure as whether I reduced it too much, but added some sugar to neutralize it a bit. Other then that, excellent dish :D family loved it!
agacik
15th May, 2012
5.05
yum! made it twice in the last week! loved it with chorizzo! absolutely mouthwatering and so filling! great with naan bread or pitta bread. love and will make again, and again, and again...
moks82
14th May, 2012
5.05
Followed the recipe and added two large spoons of Harissa. Turned out really tasty. Will definately use again
lilyjane
7th May, 2012
5.05
I made it without broad beans, but it still was delicious. And so easy to make - definitely deserves five stars.
lauragaf
3rd Apr, 2012
5.05
I love this really cheap and easy to make!
hollyg1
2nd Apr, 2012
5.05
As I am not a lover of cumin, I did a slight variation of this recipe using Smoked Spanish Paprika Hot (Pimenton De La Vera). Also some girdled chorizo topping this is perfect.

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