CHICKPEA SOUP

SERVES 6 PREP 20 MINS COOK 25 MINS + SOAKING

¼ cup extra-virgin olive oil, plus extra to serve 1 large carrot, peeled, finely chopped 1 brown onion, peeled, finely chopped 1 celery stalk, finely chopped 3 garlic cloves, peeled, finely chopped 1 tsp cumin seeds 1 tsp coriander seeds 2 litres water 250g chickpeas, soaked overnight and cooked until soft (or 4 x 400g cans) juice 2 lemons salt, black pepper to taste 1 small handful mint, finely chopped 1 small handful parsley, finely chopped

1 Prepare all of the ingredients based on the instructions in the ingredients list. 2 Heat 2 tbsp olive oil in the pot. Saute the carrot, onion and celery with the garlic, cumin seeds and coriander seeds. Stir with the wooden spoon to prevent anything catching and burning on the bottom of the pot. 3 Add the water to the pot. 4 Drain the chickpeas using a colander and add them to the pot when the vegetables start to colour.

5 Bring to the boil and then reduce to a simmer for 10-20 mins until the chickpeas are very tender.

6 Remove a cup of the liquid and set it aside.

7 Blend the soup with a stick blender.

8 Add the reserved liquid if needed: it should be a thick soup, not a dip.

9 Add most of the lemon juice, salt and pepper. Taste and adjust acid and seasoning as necessary.

10 Place the soup back into the pot and reheat to a boil.

11 Ladle into bowls. Scatter each bowl generously with herbs and drizzle with olive oil.