Moroccan Chickpea Soup

Description
This authentic Moroccan, very healthy soup has all the flavours of its North African heritage. This recipe will serve 4.

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)
 * 600 ml hot vegetable stock
 * 400 g chopped tomatoes
 * 400 g chickpeas, rinsed and drained
 * 200 g broad beans, shelled
 * ½ lemon, juice and rind
 * 4 tablespoons fresh coriander, chopped

Directions

 * 1) Heat the oil in a large saucepan and, when hot, fry the onion and celery for about 10 minutes, or until soft.
 * 2) Stir the cumin into the pan for about 30 seconds before turning up the heat and adding the stock, tomatoes, chickpeas and hot sauce.
 * 3) Turn the heat down and simmer for 7 or 8 minutes.
 * 4) Add salt and pepper to taste.
 * 5) Finally, add the broad beans and lemon juice and cook for a further 3 minutes, until the beans are tender.
 * 6) Serve whilst hot!.