The tomato and chickpea soup is one of our family's favourites. It is great comfort food with a good texture. Buy your chickpeas already cooked and save yourself a lot of trouble. Cumin, which is very popular in Morocco,is good to add flavour. It also tastes great with carrot. Use small quantities as you can always add more but you cannot take it out!

Tomato and chickpea soup

Serves four


  • 1 tbsp rapeseed oil
  • 1 clove garlic, crushed
  • 1 small onion, diced
  • 2 celery sticks, chopped
  • 2 tsp ground cumin
  • 600ml hot veg stock
  • 400g can chopped plum tomatoes
  • 400g can chick peas, rinsed and drained
  • 100g frozen broad beans
  • Zest and juice ½ lemon
  • Coriander and crusty bread to serve
  • Method:

  • Heat the oil in a large saucepan, fry the onion, celery and garlic for 10 minutes until soft, add in the cumin and cook for one minute.
  • Add in the stock, tomatoes and chickpeas. Simmer for eight minutes.
  • Add in the broad beans and lemon juice. Cook for two minutes, season to taste.
  • Top with lemon zest, coriander and crusty bread.
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