Moroccan chickpea soup

Serves 4 Prep 5 mins Cook 20 mins £1.90 a portion 148 kcals, 5g fat, 1g sat. fat, 0g sugar 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, and 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, then top with zest and chopped herbs. Serve with flatbread if you like.

Add some spice

Give it an added kick with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp garam marsala. Or for a heartier dish, fry 4 sliced chorizo sausages along with the onion and celery.

TO FREEZE

Freeze the soup for up to 6 months, defrost fully and heat through.