Moroccan Chickpea Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 sticks celery
2 teaspoons ground cumin
600 ml vegetable stock, hot
400 g chopped tomatoes
400 g chickpeas (ready cooked)
1 teaspoon garlic
1/2 lemon
1 bunch coriander

Preparation

Heat the oil.
Fry the onion and celery for 10 minutes until softened.
Add the cumin and fry for one minute.
Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
Simmer for 8 minutes.
Squeeze the lemon juice into the mix and cook for another 2 minutes.
Chop the coriander and add.
Serve with flatbread.