Moroccan-Style Chickpea Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 stalks celery, chopped
2 tablespoons ground cumin
1 -2 teaspoon harissa, to taste
600 ml hot vegetable stock
1 (400 g) can chopped tomatoes
1 (400 g) can chickpeas, rinsed and drained
200 g broad beans, shelled (frozen are okay)
1/2 juice and lemon, zest of
4 tablespoons fresh coriander or 4 tablespoons parsley, chopped

Preparation

In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
Add in the cumin and fry for another 30 seconds.
Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
Season with salt and pepper and simmer for 8 minutes.
Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
Season again and then ladle into bowls.
Top with a bit of lemon zest and chopped coriander or parsley.
Serve with your favourite bread.