Lemony Fennel, Leek and Chickpea Soup

_INGREDIENTS:

• 2 tsp Olive Oil
• 1 fennel bulb (approx. 350g)
• 1 leek (approx. 300g)
• 4 cloves garlic, minced
• 1.5 tsp cumin 
• 1 tsp dried oregano 
• 1 tsp dried thyme 
• 1.2L vegetable stock 
• 1 bay leaf 
• 1 lemon
• 2 390g tin chickpeas 
• Salt and pepper

_{INSTRUCTIONS:}

1. Dice the fennel bulb, including the fronds (the fronds are the wispy leaves on the fennel stems!). Reserve some of the fronds for garnishing your soup at the end.
2. Cut the leek in half lengthwise down the middle, then slice into smaller pieces (you can use the dark green leaves here as well!) Pop the sliced leek into a colander and rinse well, then shake off the excess water. 
3. Add the oil to a large, heavy based, deep pot. Once the oil is hot add the fennel, leek and garlic and sauté for 5-6 minutes until tender, stirring often. 
4. Add the cumin, dried thyme, and oregano. Sauté for 1 minute more then add the vegetable stock. 
5. Use a vegetable peeler to peel off 3 strips of lemon peel. Add the lemon peel and bay leaf into the soup. Cover the soup with a lid and bring to the boil. Once the soup is boiling, reduce the heat and simmer on low for 15 minutes. 
6. Drain and rinse the chickpeas. 
7. After the soup has simmered for 15 minutes add the chickpeas and squeeze in the juice of one lemon. Cook uncovered on low heat for a further 10 minutes. 
8. Season with salt and pepper as required, then garnish with extra fennel fronds and serve hot with crusty bread.