Moroccan chickpea soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 stalks celery, sliced
• 1 large carrot, peeled and diced
• 1 clove garlic, finely diced
• 1 teaspoon ground cumin
• 1 x 400g can chopped tomatoes
• 450ml reduced-salt vegetable stock
• 150ml water
• 1 x 410g can chickpeas in water, drained
• ¼ teaspoon cinnamon
• ¼ teaspon turmeric
• Freshly ground black pepper
• Juice ½ lemon
• Handful coriander, chopped