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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4th Jun, 2013
Very nice and easy soup. I added chopped carrots, chorrizo and 3 cloves of fresh garlic (pressed) to add more flavor.
12th May, 2013
Just made this now, left out the broad beans and added chorizo, very tasty! :-)
10th May, 2013
Mines came out more like a stewy type texture don't know what I done wrong but in saying that decided to serve with cous cous & it came out just as delicious.. Either way its a winner!
30th Apr, 2013
I just made this (without the broad beans too) and it was really nice. Healthy AND tasty - winning combination!
23rd Apr, 2013
For those who are counting calories: the number is a bit off. I used 250g cooked chickpeas (because I used dry and miscalculated the final weight when cooked) and 250 g frozen broad beans (to balance out the missing weight of chickpeas) and did some calculating. 1 serving: 230 kcal, fat 5g, carbs 31g, protein 12g, fibre 5g
1st Dec, 2016
But you should use 250 g chickpeas, because after you renise and dry 1 can you will recive 240 g dry chickpeas, no?
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.


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