Try something different for vegetarians with Moroccan chickpea soup Cooking time Prep: 5 mins Cook: 20 mins Ready in 20-25 mins
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
Heat 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.
Turn 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.
Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the
onions and celery