Ingredients for Moroccan Style Chickpea Soup
- Vegetable Oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- Ground Cumin
- 1 teaspoon harissa paste (or your preferred hot sauce)
- Vegetable Stock
- Chopped Tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup fresh or frozen broad beans
- Lemon, Zest Of
- Fresh Coriander
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Moroccan Style Chickpea Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Moroccan Style Chickpea Soup
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 chopped onion and 2 chopped celery stalks. Cook until softened, about 10 minutes.
- Stir in 1 teaspoon ground cumin and cook for 30 seconds more.
- Pour in 4 cups vegetable stock (or chicken stock for a richer flavor), 1 (14.5 ounce) can diced tomatoes (undrained), 1 (15 ounce) can chickpeas (drained and rinsed), and 1 teaspoon harissa paste (or your preferred hot sauce).
- Season generously with salt and pepper. Bring to a simmer and cook for 8 minutes.
- Add 1 cup fresh or frozen broad beans and 2 tablespoons lemon juice. Cook for another 2 minutes, or until the broad beans are tender.
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls.
- Garnish with a sprinkle of lemon zest and chopped fresh coriander or parsley.
- Serve hot with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
22g
Fat
4g
Carbs
16g
