Moroccan Chickpea Soup


I’m not sure how authentically ‘Moroccan’ this is, but it’s quite possibly the most delicious soup I’ve ever made; and that includes my potato and leek effort which requires a pint of cream. It’s hot, spicy, sweet and sour. I’d imagine this would be a fantastic soup to cure a hangover; protein, Vitamin C, chilli-heat. Like a Moroccan Alka-Seltzer.

The lemon juice and fresh coriander lift this soup into a different dimension so don’t be tempted to omit either. You can substitute the vegetables and pulses as you wish.


  • 1 medium onion, chopped
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 600 ml vegetable stock (Marigold is good)
  • 400g can chopped tomatoes
  • 400g can chickpeas
  • 1 tbsp harissa (this will make the soup quite hot, so use less if you want)
  • 100g fine beans, chopped into 2cm lengths (or 100g frozen broad beans)
  • zest and juice of ½ lemon
  • large handful chopped fresh coriander


  1. Heat some olive oil in a large pot and fry onion, celery and garlic for 10 ten minutes until the onions are coloured and the celery is almost tender. Add the ground cumin and fry for another minute.
  2. Turn up the heat and add the stock, tomatoes, green beans, chickpeas, harissa and some freshly ground black pepper. Simmer for 8 mins.
  3. Add the lemon juice and cook for another minute.
  4. Season with salt and freshly ground black pepper, add the lemon zest and fresh coriander, then serve.

Serves 3-4.


3 Responses to “Moroccan Chickpea Soup”

  1. 1 aoife mc July 9, 2009 at 10:24 am

    Oooh this looks really good! I’ll be in need of this on Monday after a weekend at Oxegen, that’s for sure. Good stuff, I’ll be cured by Monday night after a bowl of this 🙂

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