Moroccan Vegetable Soup

Ingredients

• 2 tsp vegetable oil
• 1 onion, finely chopped
• 3 stalks celery, finely chopped
• 3 cloves garlic, finely chopped
• 2 red chilis, deseeded and finely chopped
• 1 tbsp tomato purée
• 2 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• 14-oz canned chopped tomatoes
• 1 large potato, cut into 1-inch chunks
• 15-oz can chickpeas, drained and rinsed
• 5 cups boiling water
• 2 handfuls spinach
• Small bunch flat-leaf parsley, roughly chopped
• 1-1/2 lemons juiced

Instructions

1. Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic and red chilis, and cook for 2 minutes. Add the tomato purée and spices, and cook for another 2 minutes before adding the chopped tomatoes, potato, chickpeas, and 5 cups of boiling water.
2. Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Add the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls and enjoy.