Moroccan Chickpea Soup


Moroccan Chickpea Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4-6

Tips ~ Leeks can be substituted for celery. Crispy chopped bacon could also be added.


3 tbsp olive oil

1 onion, chopped

100g / 4oz chopped celery (approx. 2 stalks)

Salt and pepper

2 tsp ground cumin

1 x 400g (14oz) tin chopped tomatoes

A big pinch sugar to sweeten the tomatoes

1 x 400g (14oz) tin chickpeas, drained

600ml / 1 pint vegetable stock

Juice of ½ lemon

2 tbsp chopped fresh coriander


  • Heat the oil in a saucepan. Add the onions, celery and some salt and pepper and cook over a low heat with the lid on until soft but not coloured, about 20 minutes.
  • Add the cumin and cook for 1 minute, then pour in the tomatoes and all their juice, the sugar, chickpeas and the stock.
  • Simmer for 5 minutes, then add the lemon juice and chopped coriander. Season to taste and serve.