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    You are in: Home / Recipes / Moroccan-Style Chickpea Soup Recipe
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    Moroccan-Style Chickpea Soup

    Average Rating:

    3 Total Reviews

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    • on February 23, 2010

      We just loved this soup. It makes just the right quantity for a couple of meals for two. I made it with vegetable stock and I didn't add any broad beans or harissa, since the copy I printed off was from the Good Food Channel website and they didn't list those ingredients. I will have to try it with harissa next time. I served it with garlic-chili pita crisps.

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    • on November 10, 2006

      Loved how quick I was able to whip up a healthy homemade soup with chicken broth. I've never used harissa so didn't use. For the broad beans, I used a can of lupini beans.

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    • on March 07, 2005

      This was a very nice soup as well as being quick and easy. The only reason that I didn't give it 5 stars was my fault - I'd never used harissa before so I had no idea how hot it was. Mine was very hot! I had to add some plain yoghurt to help me be able to finish it, and that was a good combination. I'll make it again, but either without the harissa or with much less, or maybe with a bit of Tabasco instead. One other note: I wondered whether the 2 tablespoons of cumin was correct. I used 3 teaspoons because I wasn't sure. I later was able to check the original source and it used 2 teaspoons not 2 tablespoons.

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    Nutritional Facts for Moroccan-Style Chickpea Soup

    Serving Size: 1 (306 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 304.5
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 737.1 mg
    Total Carbohydrate 49.9 g
    Dietary Fiber 11.3 g
    Sugars 5.6 g
    Protein 12.6 g

    The following items or measurements are not included:

    vegetable stock

    lemons, zest of

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