Ingredients
- 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
Step 1 :
Dice the onion, finely chop the garlic and the celery.
Step 2 :
Heat oil in a large saucepan. Fry the onion, garlic and celery on a low heat for 10 mins to soften.
Step 3 :
Tip in the cumin and continue to cook for a further minute.
Step 4 :
Make up the vegetable stock adding the cubes to the hot water.
Step 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.
Step 6 :
Juice the lemon and add to the pan, cooking for a further 2 mins before serving.
