Moroccan Chickpea Soup

SERVES 4

1 tbsp olive oil

1 medium onion, chopped

1 red pepper, diced

2 tsp ground cumin

600ml hot vegetable stock

1 x 400g tin of plum tomatoes

1 x 400g tin of chickpeas, drained and rinsed

Salt and black pepper

To serve:

Zest and juice ½ lemon

A large handful of fresh flat-leaf parsley, chopped

Flatbread 1 Heat the oil in a large saucepan on a medium heat, add the onion and pepper and gently cook for 10 minutes until softened.

2 Add in the cumin and fry for another minute, until it becomes fragrant.

3 Add the stock, tin of tomatoes and chickpeas, season with salt and black pepper and simmer for eight minutes.

4 Divide into four soup bowls, top with a sprinkling of lemon zest and chopped parsley. Serve with flatbread.