Add saffron, lemon rind and chickpeas, and mix together with the vegetables.
Add stock, bring to the boil, then simmer over a medium heat for 10 minutes.
Season to taste and remove the lemon rind.
Ladle into bowls and garnish with chopped parsely. Serve immediately.
Notes
I like my soup to be more bits than soup. If you prefer more soup, simply add extra stock and check for seasoning. The soup is also suitable to freeze. In this case, leave out the parsley and add it just before serving.