Moroccan Chickpea Soup

Trying to organise dinner these last couple of weeks has been a real hassle. We have been eating a lot of take-out, pasta, prepackaged foods and food that friends and family have bought us. Mikey has been doing small trips the the market to get what we need, but now that my life is starting to show some signs of a routine (kind of) I am able to get organised and start making meals again. It's been a while and I'm really looking forward to cooking again. I can't drive at the moment, as I had the c-section (but only a week to go!) so this week I got my groceries delivered, I really wish I had thought to do this earlier. It's so simple and wasn't charged a delivery fee, I'll be doing all my grocery shopping on-line from now on I think.
So here's what's for dinner tonight

Ingredients:

1 Tbsp olive oil
1 large brown onion
2 cloves of garlic
1 Tbsp grated ginger
1 1/2 tsp ground cumin
1 1/2 tsp coriander
1 tsp turmeric
1/2 tsp sweet paprika
1/4 tsp cinnamon
1/4 cup plain flour
2 cups water
4 cups veggie stock
400g canned chickpeas
800g canned tomatoes
1 lemon
1 Tbsp fresh coriander

Heat oil in a large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
Add flour; cook for about a minute. Gradually stir in the water and stock; cook, stirring, until the mixture boils and thickens. Reduce heat; simmer, uncovered for 5 minutes.
Add chickpeas and tomatoes; return to a boil. Reduce heat; simmer, uncovered for 10 minutes or until soup thickens. Add the juice of lemon and a few strips of the rind. Just before serving stir in coriander.
Serve with turkish bread.