RECIPE: Middle Eastern Chickpea Soup
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped tomatoes
400g can chickpeas, rinsed and drained
Zest and juice ½ lemon
Large handful coriander or parsley
Freshly ground black pepper
1. Heat the oil in a large saucepan, then fry the onion and celery for 10 minutes until softened, stirring frequently. Add the cumin, frying for another minute. Turn up the heat, add the stock, tomatoes and chickpeas, ad some black pepper. Simmer for 10 minutes.
2. Add the lemon juice and cook for another 2 minutes.
3. Season to taste, then top with a sprinkling of lemon zest and chopped herbs.