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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23rd Jul, 2008
Souper!! This soup is so easy to make. I make a big pot of it and have it for lunch every day. One time I ran out of broad beans so I used organic 4-bean mix instead. Really good too!
15th May, 2008
I don't think you can really taste the celery (especially if you add some harissa) but it is just there for texture an extra bit of fruit and veg - you can just try it with carrot or something like that instead I am sure.
6th May, 2008
what i could i substitute for celery? or does it just give it texture? (i don't like celery)
22nd Apr, 2008
left out the broad beans and put in soya beans (you can get them from the frozen section). Made the soup for a bunch of ladies who were suprised how nice it was and how they wouldnt have normally choosen to eaten that kind of food.
30th Mar, 2008
fantastic was a real hit...loved the hint of lemon in it. The favours just go perfectly together. Will definitely do it again so quick and easy
22nd Jan, 2008
Left out the beans-lots of harissa and some natural yoghurt to serve,lovely hearty winter meal.
4th Dec, 2007
this soup is delicious ... I add a tsp of harrisa because i like it spicy and i leave out the broadbeans
17th Nov, 2007
Really really nice! Even my picky boyfriend loved it. I now make it at least once a week!
9th Nov, 2007
One of my fave recipes ever - great for taking in to work. I like it will a bit of chorizo and harrisa chucked in.


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