Moroccan Chickpea Soup Recipe

Name: Moroccan Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 celery ribs, chopped; 2 teaspoons ground cumin; 600 ml hot vegetable stock; 400 g plum tomatoes with garlic, chopped; 400 g chickpeas, rinsed and drained; 100 g frozen broad beans; 1/2 lemon, juice and zest of; 1/2 cup fresh coriander or 1/2 cup fresh parsley

Servings: persons

1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, chopped
2 teaspoons ground cumin
600 ml hot vegetable stock
400 g plum tomatoes with garlic, chopped
400 g chickpeas, rinsed and drained
100 g frozen broad beans
1/2 lemon, juice and zest of
1/2 cup fresh coriander or 1/2 cup fresh parsley

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.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 2 celery ribs, chopped, 2 teaspoons ground cumin, and more.

Yes, Moroccan Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chickpea Soup

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