This warming Moroccan Chickpea Soup is ideal for quick lunches and great to batch cook and freeze for those busy days when you need a healthy and easy option.

INGREDIENTS (SERVES 2-3):

• 1 tbsp coconut or olive oil
• 1 medium onion
• 2 cloves garlic
• 2 celery sticks
• 2 tsp ground cumin
• 600ml hot water
• 1 ½ vegetable stock cubes
• 400g chopped tomatoes
• 400g tin chickpeas
• Black pepper
• ½ lemon

METHOD:

1. Dice the onion, finely chop the garlic and the celery.
2. Heat oil in a large saucepan. Fry the onion, garlic and celery on a low heat for 10 mins to soften.
3. Tip in the cumin and continue to cook for a further minute.
4. Make up the vegetable stock adding the cubes to the hot water.
5. Turn up the heat and add the stock, tomatoes and chickpeas. Add a few twists of black pepper and simmer for approximately 10 mins.
6. Juice the lemon and add to the pan, cooking for a further 2 mins before serving.