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Courgette, Chickpea & Tomato Soup

Mary McCartney
  • Serves: 4
  • Preparation: 15
  • Cooking: 25
  • Ready: 40

A rustic and fresh tasting soup from Mary McCartney – the chickpeas give it a nice bite and texture.


  • 2 medium onions, red or white
  • 1 stick celery, top and end trimmed (and stringy bits peeled away with potato peeler)
  • 2 tablespoons vegetable oil or light olive oil
  • 2 medium courgettes/zucchini, top and end trimmed (approx 350 g)
  • 400 g (15 oz) tin chickpeas/garbanzos beans drained and rinsed or 240 g cooked chickpeas
  • 400 g (15 oz) tin chopped tomatoes or 6 ripe tomatoes, skinned and chopped small
  • 1 sprig/1 tablespoon fresh rosemary leaves, finely chopped
  • 1 bay leaf
  • 700 ml (1½ pints) vegetable stock (e.g. reduced salt Marigold vegetable bouillon)


Chop the onions, celery and courgettes into small pieces.

Heat the vegetable oil in a medium-large saucepan. Stir in the chopped vegetables and bring to a nice even sizzle then sauté for 2 minutes.

Mix in the drained chickpeas and heat through for a minute. Stir in the chopped tomatoes and simmer for a further 5 minutes.

Stir in the vegetable stock, rosemary and the bay leaf. Bring to a gentle simmer, cover and cook for 15 minutes.

Taste and season with sea salt and pepper if necessary.

Remove the bay leaf before serving!

Additonal notes

Recipe courtesy of Mary McCartney, taken from P for Peckish.

“This is a rustic and really fresh tasting soup. And the chickpeas (a good source of protein, fibre & iron) give it a nice bite and texture. Delicious served alongside toast with hummus spread on top. In America a courgette is called a zucchini and chickpeas are called garbanzo beans.”

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