Instructions

1. Finely chop the garlic.
2. Cut the florets off and chop the stem into small chunks.
3. Heat the oil in a large pan and gently cook the garlic until soft. Add the spices and stir for 30 seconds, until fragrant.
4. Add the broccoli florets, stir them to coat well, then pour over the stock.
5. Bring to the boil then simmer for 15-20 minutes until tender.
6. Add the chickpeas and cook for 5 minutes.
7. Turn off the heat. Add the coriander leaves and lemon juice, then whizz in a liquidiser or with a hand-held blender until you get a smooth, velvety soup.
8. Serve hot. Reheat if necessary.