Moroccan-style chickpea soup

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• celery↗2

  sticks, chopped

• ground cumin↗2 tsp tsp
• hot vegetable stock↗600ml ml
• can chopped plum tomatoes400g g

  with garlic

• can chickpeas↗400g g

  rinsed and drained

• frozen broad beans100g g
• lemon↗zest and juice ½

  zest and juice ½

• corianderlarge handful

  or parsley and flatbread, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.