Total Time
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition


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

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 Moroccan Bread - Khobz and Carrot Salad With Moroccan Dressing 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.

Annacia February 21, 2014

A tasty and comforting soup that we both enjoyed with your Moroccan bread Moroccan Bread - Khobz 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

French Tart March 09, 2014

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