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