Moroccan Chickpea Soup

My housemate had left some of this in a pan and, having intended to just have a taste, I gobbled up the leftovers! Such a nice flavour! Very easy, low calorie, and ready in 20 minutes.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped
• 2  sticks celery
• 2  teaspoons ground cumin
• 600  ml  vegetable stock, hot
• 400  g chopped tomatoes
• 400  g chickpeas (ready cooked)
• 1  teaspoon garlic
• 1⁄2 lemon
• 1  bunch  coriander

Directions

1. Heat the oil.
2. Fry the onion and celery for 10 minutes until softened.
3. Add the cumin and fry for one minute.
4. Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
5. Simmer for 8 minutes.
6. Squeeze the lemon juice into the mix and cook for another 2 minutes.
7. Chop the coriander and add.
8. Serve with flatbread.