Moroccan Chickpea Soup

There are loads of variations on this and as with a lot of my recipes this is something I’ve put together based on several different recipes I found online, tweaking it to my tastes. Like a lot of these sort of things it is even better reheated the next day.

Serves 6


400g tin chickpeas, drained and rinsed
400g tin haricot beans, drained and rinsed
400g tin chopped tomatoes
1 onion, chopped
3 cloves of garlic, crushed
2 sticks of celery, chopped
4 hot red chillis/scotch bonnets, chopped
2 teaspoon ground cumin
1 teaspoon turmeric
1 litre vegetable stock
1 tablespoon of lemon juice
Salt & freshly ground black pepper
1/2 tablespoon of olive oil


1. Heat the oil in a large pan and gently sauté the onion and celery for 10 minutes until softened.
2. Add the garlic, chillis, cumin and turmeric and fry for another minute.
3. Add the tomatoes, stock, haricot beans and chickpeas, bring to the boil and simmer covered for 15 minutes.
4. Add the lemon juice, salt and pepper and cook for another 5 minutes.

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