Step 1

Heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens. Add cumin, coriander, ginger and cinnamon and cook, stirring, for 1 minute or until aromatic. Add rice and lentils and stir to combine. Add the stock and bring to the boil. Reduce heat to medium-low and cook, loosely covered, stirring occasionally, for 15 minutes or until the rice and lentils are tender.

Step 2

Add the chickpeas and broad beans and stir to combine. Remove from heat. Taste and season with salt and pepper.

Step 3

Ladle the soup among serving bowls. Top with coriander and serve immediately with crusty bread, if desired.