-
2 tablespoon ground cumin
-
600ml hot vegetable stock
-
1 tablespoon olive oil
-
1 medium onion, chopped
-
100g frozen broad beans
-
Zest and juice ½ lemon
-
2 celery sticks, chopped
-
200g can chopped plum
tomatoes with garlic
-
400g can chickpeas, rinsed
and drained
-
Large handful coriander or
parsley and flatbread, to serve
Method
-
Heat
oil in a large saucepan, fry the onion and celery kindly for 10 minutes until
tender, stirring frequently. Tip in the cumin and fry for another minute.
-
Turn
up the heat, add the stock, tomatoes and chickpeas, plus a good grind of black
pepper.
-
Simmer
for 5 minutes. Throw in broad beans and lemon juice, cook for a further 2 minutes.
-
Season
to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve
with flatbread.
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