Enjoy Moroccan food and cooking recipes. Learn how to make delicious Moroccan chickpea soup.
Preparation time 5 mins
Cook time 20 mins
Ready in 20-25 mins
Vegetarian, Super healthy
Ingredients (Serves 4)
1 tbsp olive oil
1 medium 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
Method
- 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.
- 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.
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.
Nutrition Per serving
148 kcalories, protein 9g, carbohydrate 17g, fat 5 g, saturated fat 1g, fibre 6g, salt 1.07 g
Recipe from Good Food magazine, February 2005.
Harira Recipe
Save and share Moroccan chickpea soup
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
- Follow RecipesDream
- Follow @us
