Nutritional Therapist

Moroccan chickpeas soup

Time: 45 minutes

Level: easy

This warming soup is perfect to make in large batch and freeze it or have it as a leftover the next day. With two kinds of legumes and green beans this is a fibre powerhouse. It is also rich in protein and the many spices make it even anti-inflammatory.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 2 celery sticks, chopped
  • 2 carrots chopped
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 600ml hot vegetable stock or water
  • 400g can chopped plum tomatoes
  • 400g can chickpeas, rinsed and drained
  • 1/2 c. red lentils
  • 100g frozen broad beans
  • juice 1/2 lemon or to taste
  • large handful coriander or parsley


Heat the oil in a large saucepan, then saute the onion, celery, garlic and carrots gently for 10 mins until softened, stirring frequently and adding a splash of water from time to time. Add in the cumin and the smoked paprika and fry for another minute. Turn up the heat, then add the stock, tomatoes, lentils and chickpeas, plus a good grind of black pepper. Simmer until lentils and carrots are cooked, around 15 minutes. Add the broad beans and lemon juice, cook for a further 5 mins or till they are cooked. Season to taste, then top with a sprinkling of lemon zest and chopped herbs.

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