Moroccan chickpea soup

Moroccan chickpea soup

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(274 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…

  • zest and juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 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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Shirley Valentine's picture
Shirley Valentine
18th Jan, 2017
Just made this for dinner to warm us up on a chilly evening. Very nice although the overall flavour coming through was cumin so next time will half it. I'll also blitz it once the soup has thickened slightly (before adding chickpeas) as I prefer a smoother/thicker soup. I also found it took double the amount of time to cook (approx 20-30 mins) as after 10 it was watery and the onions/celery still had a slight crunch even though I cooked them for stated time beforehand. Didn't have broad beans but didn't miss them. Cooked weight was approx 1kg overall which made 3 decent portions, but my other half is a fairly big eater so would probably make the stated 4. Will make again but with alterations mentioned.
Sean Gough
15th Jan, 2017
Really good. I couldn't find the frozen broad beans locally so used butterbeans instead and added fresh garlic and a small amount of fresh chilli as well - truly delicious. If I were cooking again (and I will), then I think I would reduce it down a touch more to thicken the soup.
Jennifer Lucy
9th Jan, 2017
I've made this twice now and it's lovely. I couldn't get tinned toms with garlic this time so used plain, but added a crushed clove of garlic at the same time as the cumin. I also used tinned broad beans and stirred in a bunch of chopped coriander at the end. This has made me 4 great portions of soup for my 5:2 diet which cook from frozen easily in the microwave. Thanks for such a tasty, healthy and valuable recipe.
20th Dec, 2016
A wonderful base for your own creation. We found the basic recipe a little 'thin' so we added a touch of garlic, ginger and chilli. To finish off put the coriander in the soup. Finish off with fresh mint to your own taste, now it is absolutely crying out for chunks of good bread. Mmmmmm.
28th Sep, 2016
Really delicious and easy soup! To play up the Moroccan flavors I used 1 teaspoon of ras el hanout and then reduced the cumin to 1 teaspoon (since there is already a bit of cumin in ras el hanout). I also added a pinch of cayenne for a little bit of heat. I loved the flavors and will definitely make this again.
19th Sep, 2016
Very light and tasty. Will definitely make again.
1st Mar, 2016
I've made this soup a couple of times now and it gets better every time. I used more garlic than stated and used Kidney and Soya Beans instead of Broad Beans. I also left out the celery. I blitzed all the ingredients as I'm not a fan of chickpeas so it was an easy way to hide them - it makes a thick soup this way but it's filling and very tasty. This is a firm favourite to give our cholesterol-friendly diet a big boost thanks to the beans and chickpeas. Thank you :-)
7th Feb, 2016
Watery and tastless. Had to add some morrocan spices to get this to taste of anything. I dont understand hoe this has so many good reviews. What is wrong with you people??
25th Jan, 2016
Just cooked up a batch for the first time. Delicious. I added a little chilli powder to spice things up a bit.
6th Nov, 2015
This is a favourite with my whole family including my meat demanding teenager. This is one dish he does not grumble about! I zest in a bit of the lemon for added zing & double up the cumin. A bowlful of this is perfect for dinner.


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