Moroccan Chickpea Soup
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Prep: 10 mins
Cook: 15 mins
A hearty and wholesome Moroccan-inspired soup packed with golden chickpeas and juicy tomatoes and studded with tiny aromatic cumin seed crunches.
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310 kcal
(per portion)
Ingredients you'll need
  • 2 red onions
  • 1 carrot
  • 1 celery stick
  • 2 garlic cloves
  • 2 tsp cumin seeds
  • 400g chopped tomatoes
  • 400g tin of chickpeas
  • 1 lemon
  • A handful of flat leaf parsley, leaves only
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 400ml warm water
Step by step this way
  • 1.

    Peel and thinly slice the onions. Warm a large pan for 1 min. Add 1 tbsp oil and the onions. Season with salt and pepper. Keep the heat low. Cook for 5 mins, stirring now and then, till softened.

  • 2.

    While the onions cook, peel and finely chop or grate the carrot. Trim and very thinly slice the celery. Peel and chop the garlic. Add to the pan, along with 2 tsp cumin seeds. Sizzle over a medium-low heat for 5 mins.

  • 3.

    Add the chopped tomatoes. Fill the empty tomato tin with warm water (around 400ml). Add it to the pan. Cover and bring to the boil. Reduce the heat. Simmer for 5 mins.

  • 4.

    Drain the chickpeas and add to the pan. Simmer for 5 mins. Grate the zest from the lemon. Squeeze in a little lemon juice. Taste and add more salt, pepper or lemon juice if it needs it.

  • 5.

    Ladle the soup into warm bowls and top with the lemon zest, parsley leaves and any leftover cumin seeds to serve.

This recipe is from
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