Moroccan-style chickpea soup

Method 1

Ingredients

1 tbsp olive oil

1 onion

chopped

2 celery

sticks, chopped

2 tsp ground cumin

600ml hot vegetable stock

400g can chopped plum tomatoes

with garlic

400g can chickpeas

rinsed and drained

100g frozen broad beans

zest and juice ½ lemon

large handful coriander

or parsley and flatbread, to serve

step 1

Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.

step 2

Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

RECIPE TIPS

SPICING IT UP

Spice it up further with a spoonful of

harissa paste. Curry lovers can swap the cumin for

1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo

sausages along with the onions and celery.

Method 2

🥣 Ingredients (serves 4)

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

1 tsp paprika (or smoked paprika)

½ tsp turmeric

½ tsp ground ginger

Pinch of chili flakes (optional)

1 can (400 g) chickpeas, drained and rinsed

1 can (400 g) chopped tomatoes

750 ml vegetable or chicken stock

2 tbsp tomato paste

½ cup red lentils (optional, for extra body)

1 carrot, diced

1 celery stalk, chopped

Salt and black pepper, to taste

Juice of ½ lemon

To finish:

Fresh coriander (cilantro), chopped

Fresh parsley, chopped

Optional extras:

Handful of spinach or kale

Cooked shredded chicken or lamb

A drizzle of olive oil or a spoon of yogurt

👩‍🍳 Instructions

Sauté the base

Heat olive oil in a large pot. Add onion and cook until soft (5–6 minutes). Stir in garlic and cook for another minute.

Add spices

Add cumin, coriander, cinnamon, paprika, turmeric, and ginger. Cook for 1 minute to release their aroma.

Build the soup

Stir in tomato paste, then add chickpeas, chopped tomatoes, lentils (if using), carrot, celery, and stock.

Simmer

Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils and vegetables are tender.

Adjust texture (optional)

Blend a small portion of the soup and return it to the pot for a thicker consistency.

Season & finish

Add salt, pepper, and lemon juice. Stir in fresh herbs just before serving.

🌿 Tips & Variations

Serve with warm flatbread or crusty bread

Add a pinch of saffron for a more authentic depth

For a thicker stew-like version, reduce the stock slightly

A spoon of harissa on top adds heat and complexity

Comments

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