Moroccan Chickpea Soup

Description
This authentic Moroccan, very healthy soup has all the flavours of its North African heritage.



Ingredients

 * 1 tablespoon vegetable oil
 * 1 medium onion, finely chopped
 * 2 stalks celery, chopped
 * 2 tablespoons ground cumin
 * 1-2 teaspoon hot sauce, to taste (harissa is best)
 * 600ml hot vegetable stock
 * 400g chopped tomatoes
 * 400g chickpeas, rinsed and drained
 * 200g broad beans, shelled
 * 1/2 lemon, juice and rind
 * 4 tablespoons fresh coriander, chopped

Directions
Heat the oil in a large saucepan and, when hot, fry the onion and celery for about 10 minutes, or until soft.

Stir the cumin into the pan for about 30 seconds before turning up the heat and adding the stock, tomatoes, chickpeas and hot sauce.

Turn the heat down and simmer for 7 or 8 minutes. Add salt and pepper to taste. Finally, add the broad beans and lemon juice and cook for a further 3 minutes, until the beans are tender.

Serve whilst hot!

This recipe will serve 4.