Moroccan Chickpea Soup

This Moroccan Chickpea Soup is definitely one of my favourites and has become a regular in my food flask (and sometimes dinner) rotation. It's packed with delicious vegetables and is lightly spiced, but it's the last minute addition of lemon and parsley that really make the flavours do a happy dance.

Packed with delicious vegetables and lightly spiced, but it's the addition of lemon & parsley that really make the flavours sing.

Adapted from a recipe on BBC Good Food


  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 celery sticks, finely chopped
  • 4 teaspoons ground cumin
  • 1.2 litres (2 pints) hot vegetable stock (I use powdered)
  • 2 x 400g (14oz) cans chopped tomatoes (I used the ones with added garlic, for extra flavour)
  • 2 x 400g (14oz) can chickpeas, rinsed and drained
  • salt and pepper
  • 1 x 340g (12oz) can sweetcorn, rinsed and drained
  • The zest and juice of a lemon
  • Large handful of parsley, chopped


  1. Heat the oil in a large saucepan (big enough to hold the soup) and add the onions and celery. Turn the heat down low and put a lid on the pan. Allow the onions and celery to soften for about 10 minutes, stirring every now and then to make sure it is not sticking.
  2. Take off the lid and add the cumin, frying it for another minute.
  3. Turn up the heat and add the stock, tomatoes and chickpeas to the pan with a good grinding of black pepper. Simmer for 8 minutes.
  4. Now take out 6 ladlefuls of soup into a separate bowl and use a stick blender to blitz it into a smooth mixture. Add this back into the pan and stir thoroughly.
  5. Stir in the sweetcorn and the lemon juice and simmer for a further 2 minutes. Season to taste and sprinkle with the lemon zest and parsley to serve.

Keywords: soup, healthy, easy