Moroccan Chickpea Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, chopped
2 teaspoons ground cumin
600 ml hot vegetable stock
400 g plum tomatoes with garlic, chopped
400 g chickpeas, rinsed and drained
100 g frozen broad beans
1/2 lemon, juice and zest of
1/2 cup fresh coriander or 1/2 cup fresh parsley

Preparation

Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently.
Tip in the cumin and fry for another minute.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
Simmer for 8 minutes.
Throw in broad beans and lemon juice, cook for a further 2 minutes.
Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
Serve with flatbread.