Morrocan Chickpea Soup

Yes, the summer is starting off on a good note--lots of legumes!
I like to cook the chickpeas myself, but canned will do for soup.
1 tbsp olive oil
1 medium onion , chopped
2 celery sticks, chopped
2 cloves garlic, minced
1 tsp harissa
2 tsp ground cumin
add whatever vegetables are in season (squash, beans, greens)
6 c. stock
15 oz. chopped plum tomatoes
2 c. cooked chickpeas
zest and juice ½ lemon
cilantro or parseley for serving
Heat the oil in a large saucepan, then fry the onion, celery, garlic, and vegetables gently for about10 mins until softened. Add in the cumin and harissa and fry for another min.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Add lemon juice, cook for another 1-2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with bread.