Moroccan Tomato Soup with Chickpeas and Spices

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 ½ tsp Sweet paprika
• 800 g Canned chopped tomatoes
• 400 g Canned chickpeas
• 750 ml Vegetable stock
• 20 g Fresh coriander
• 1 medium Lemon

1. Warm the olive oil in a saucepan over medium heat. Finely chop the onion, add it to the pan and cook for 8 to 10 minutes until soft and lightly golden.
2. Crush the garlic and stir it in for 1 minute until fragrant. Add the ground cumin, ground coriander and sweet paprika, and cook for 30 seconds, stirring so the spices do not catch.
3. Tip in the chopped tomatoes, then add the chickpeas and vegetable stock. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally, until the flavours have melded and the chickpeas are very tender.
4. Take the pan off the heat and blend until smooth with an immersion blender. Return to a low heat for 2 to 3 minutes to warm through, adjusting the consistency with a splash more stock if you prefer it looser.
5. Finely chop the fresh coriander and stir most of it into the soup. Squeeze in the lemon juice to taste, then ladle into bowls and finish with the remaining coriander.

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