This easy chickpea soup is packed with veg and flavoured with aromatic cumin spice. Perfect for a hearty vegetarian lunch or dinner, served with flatbreads.
Prep:5 mins
Serves 4
1 tbsp olive oil1 onion, chopped2 celery sticks, chopped2 tsp ground cumin600ml hot vegetable stock400g can chopped plum tomatoes with garlic400g can chickpeas, rinsed and drained100g frozen broad beanszest and juice ½ lemonlarge handful coriander or parsley and flatbread, to serve
STEP 1Heat 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.STEP 2Turn 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.
