Moroccan-style chickpea soup
Chef DefneKitchen Studio chef · October 14, 2026A thick, warming chickpea and tomato soup flavoured with cumin, with broad beans and a squeeze of lemon, served with flatbread.
5 minPrep
20 minCook
4Servings
181 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 10
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- Olive oil1 tbsp
- OnionChopped1
- Celery sticksChopped2
- Ground cumin2 tsp
- Vegetable stockHot600 ml
- Plum tomatoes with garlic (canned)Chopped400 g
- Chickpeas (canned)Drained and rinsed400 g
- Frozen broad beans100 g
- LemonZested and juiced½
- Coriander or parsley, plus flatbreadChopped, to serve
Method · 3 steps
- 1
Pour the oil into a large saucepan and cook the onion and celery slowly for 10 mins, stirring often, until soft. Stir in the cumin and cook for 1 more min.
- 2
Turn the heat up, then pour in the stock along with the tomatoes and chickpeas, plus a generous grind of black pepper. Leave to simmer for 8 mins.
- 3
Add the broad beans and lemon juice and cook for another 2 mins. Taste and season, then finish with the lemon zest and chopped herbs and serve with flatbread.
