Moroccan chickpea soup

Ingredients

Instructions

1. Heat the oil in a large pan, then fry the onion and celery gently for
   10 minutes until softened, stirring frequently. Tip in the cumin and fry for another minute.
2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for
   8 minutes. Throw in the broad beans and lemon juice, and cook for a further
   2 minutes.
3. Season to taste then top with a sprinkling of lemon zest and chopped herbs. Serve with warm coriander naan.

Nutrition

BBC Good Food: Low-fat Feasts