Moroccan-style Chickpea Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 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

Recipe

• 1 in a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
• 2 add in the cumin and fry for another 30 seconds.
• 3 turn up the heat and add the stock, tomatoes, chickpeas and harissa.
• 4 season with salt and pepper and simmer for 8 minutes.
• 5 throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
• 6 season again and then ladle into bowls.
• 7 top with a bit of lemon zest and chopped coriander or parsley.
• 8 serve with your favourite bread.