Ingredients

• 1 tbsp coconut or olive oil

• 1 medium onion

• 2 cloves garlic

• 2 celery sticks

• 2 tsp ground cumin

• 600ml hot water

• 1 vegetable stock cube 400g chopped tomatoes 400g tin chickpeas

• Black pepper

• Juice of a lemon

Method

1. Dice the onion, finely chop the garlic and the celery.

2. Heat oil in a large saucepan. Fry the onion, garlic and celery on a low heat for 10 mins to soften.

3. Tip in the cumin and continue to cook for a further minute.

4. Make up the vegetable stock adding the cube to the hot water.

5. Turn up the heat and add the stock, tomatoes and chickpeas. Add a few twists of black pepper and simmer for approximately10 mins.

6. Juice the lemon and add to the pan, cooking for a further 2 mins before serving.