Moroccan Chickpea Soup

"This recipe has been posted here for play in ZWT9 - Morocco. This recipe is from : Good Food magazine, February 2005. A simple vegetarian soup, served with flatbread for your enjoyment."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently.
  • Tip in the cumin and fry for another minute.
  • Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
  • Simmer for 8 minutes.
  • Throw in broad beans and lemon juice, cook for a further 2 minutes.
  • Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
  • Serve with flatbread.

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Reviews

  1. This is a keeper. I loved everything in it and you wouldn't know from the taste that it's so low fat and healthy. I used this recipe along with Recipe#503137 and Recipe#502928 to introduce friends to Moroccan cuisine. They were pleased and so was I. This is made with things that I usually have on hand and will surely be a repeat here.
     
  2. A tasty and comforting soup that we both enjoyed with your Moroccan bread Recipe #503137 for lunch the other day! I didn't have any broad beans, so I added carrots and I also added some Harissa spice mix for an authentic Moroccan flavour. Made for Aussie/Kiwi Recipe Swap #86 and VERY much enjoyed thanks Ger! XXX
     
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RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
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