Spiced Chickpea and Lemon Soup
This soup is YUM and only takes about 30-40 minutes to make.
These measurements make about 4 bowls.
3 cans of chickpeas
2 onions
1 carrot
2 stock cubes (2 pints of stock, roughly)
2 garlic cloves
salt
pepper
1 tablespoon ground cumin
1 teaspoon (ish...!) chilli powder
1 squeezed lemon
Garnish: sesame seeds and cumin seeds.
Heat oil in a deep saucepan, then cook onion and carrot until just tender.
Add garlic, salt, pepper, ground cumin and chilli powder.
Stir for a few minutes, then add chickpeas and stock until the vegetables are covered by about 3 cms.
Simmer for 30 minutes, take off the heat to cool a little, then liquidise until smooth. If it's a little thick add more stock, or maybe some oat milk, but it should be fine.
Add the lemon juice and garnish with seeds. Serve with warm crusty bread and a glass of wine.
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3 tins of chickpeas to make 4 bowls of soup sound like massive portions though! A teaspoon of chilli sounds alot too, it must either be very mild or you must like your food very spicy.
Risker
(But I like my food spicy!)
Then I will admit it and he will say YUCK and I will say Ahhh but you ate it though!! 
I added a tin of broad beans as suggest by Mrs D and only had two tins of chickpeas in. I don't know if that was down to it, but I needed extra chilli flakes in and felt that there was something just 'missing'. I am going to experiment with other spices as it, for me, could just do with an extra dash of something.......
. Great recipe though and will make again! 
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