Moroccan chickpea soup

Ingredients

• • Olive oil 1 tbsp
• • Medium onion , chopped 1
• • Celery sticks, chopped 2
• • Ground cumin 2 tsp
• • Hot vegetable stock 600ml
• • Chopped plum tomatoes with garlic 400g
• • Can chickpeas , rinsed and drained 400g
• • Frozen broad beans 100g
• • Zest and juice ½ lemon
• • Large handful coriander or parsley and flatbread, to serve

Instructions

1. Take the large sauce pan and pour oil and heat this. Then fry the onion in the oil as well as celery carefully for at least 10 minutes until it will be softened, stir it occasionally when there is a need. Tip in the particular cumin and also fry for some time.
2. Turn up the heat, and add the stock, chickpeas, tomatoes and also a well grind of black pepper. Simmer till 8-10 minutes. Add in extensive beans and lemon juice; cook it for a further 2 minutes. According to the taste season this and for decorating this sprinkle the lemon zest and as well as the chopped herbs then serve along with the breads.