Spicy chickpea soup

This is my favorite soup, especially when I think I'm getting ill. It's full of vitamins and the chili gives a spicy kick.

Serves: 4

Olive oil
1 large onion, chopped
2 cloves of garlic, chopped
4 celery sticks, chopped
2 tsp cumin
1 can (400g) chopped plum tomatoes
1 can (400g) chick peas, washed and drained
1/2 head of broccoli, chopped into florets
1 pint vegetable stock
1 red chili, deseeded and chopped
Juice of 1/2 lemon
Handful coriander, chopped

F: Handful pre-cooked prawns


Heat a glug of olive oil in a large saucepan, add the onion and celery and fry gently for about 8 minutes or until soft, stirring often. Add the garlic and chili and fry for a few more minutes before stirring in the cumin.

Add the tomatoes, chickpeas and stock and cook on a medium heat for 10 minutes, adding the broccoli for a further 4 minutes.

F: Divide the soup. Add a handful of prawns to the non-vegetarian portion/s, heat for 2 minutes.

Squeeze in the lemon juice and season to taste. Add a sprinkle of fresh coriander to each bowl.

Serve with crusty bread.