Moroccan Chickpea Soup

READY IN: 25mins
Recipe by Baby Kato

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.

Top Review by Annacia

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.

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.

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