Moroccan Chickpea Soup

Prep: 5 mins
Cook: 20 mins
Difficulty: Easy
Serves: 4


1 tbsp olive oil
1 medium onion , chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes
with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
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.
  2. Tip in the cumin and fry for another min.
  3. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins.
  4. Throw in broad beans and lemon juice, cook for a further 2 mins.
  5. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.


Recipe from Good Food magazine, Feb 2005
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