Moroccan chickpea soup

Moroccan chickpea soup -

Try something different for vegetarians with Moroccan chickpea soup.

Ingredients:

1 tbsp olive oil
1 medium onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600 ml hot vegetable stock
400 gm can chopped plum tomatoes with garlic
400 gm can chickpeas, rinsed and drained
100 gm frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Method:

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

Tip:
Spicing it up
Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.