Moroccan chickpea soup

Ingredients

• 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

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