Moroccan soup with coriander garnish

Morrocan Chickpea Soup Recipe

By the wlr team

A really quick low calorie soup that’s also low in fat, this deliciously spiced recipe will keep in the fridge for 4-5 days. At only 103 calories a bowl, add a chunk of crusty bread for a hearty low cal lunch.

  • Recipe makes: 6 servings
  • Prep time:
    10 mins
  • Cook time: 10 mins
  • Calories: 103
    per serving


  • 80g celery
  • 6g garlic
  • ½ medium onion
  • 5 sprays low cal spray oil
  • 2 tsp ground cumin seeds
  • 11.8g dry vegetable stock cubes
  • 750ml water
  • 400g canned chopped tomatoes
  • 1 canned chickpeas
  • 195g canned broad beans
  • 25g fresh coriander leaves


  1. Heat a large pan, add the chopped celery, garlic, onion, and 5 sprays of oil.
  2. Cover with a lid and keep stirring for approx 10 mins until starting to soften. Add the cumin and stir for 1 min more.
  3. Add the stock, tomatoes, drained and rinsed chickpeas, broad beans, a good grind of back pepper, and the corriander.
  4. Simmer for approx 10 mins, part blend with hand blender to thicken.

Will keep in fridge for 4-5 days.

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Nutrition information per serving
Calories (kcal)103
Carbohydrate (g)14.3
Fat (g)2.1
Protein (g)6.8
Fibre (g)4.9
Alcohol (g)0.0
Fruit & Veg2.3

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