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Ingredients
Method
- 1 tbsp olive oil
- 1 chopped onion
- 2 chopped celery stalks
- 2 tsp ground cumin
- 600ml veg stock
- 400g tin of chopped tomatoes with garlic
- 400g tin of chickpeas, drained
- 100g frozen podded broad beans
- ½ lemon, zest and juice
- Handful of chopped coriander, to serve
- Heat the oil in a large saucepan and fry the celery and onion for 8 mins to soften. Tip in the cumin, fry for 1 minute more, then add the stock, tomatoes and chickpeas along with some seasoning. Simmer for 8 mins, then toss in the beans and lemon juice, and cook for 3 mins more. Season to taste, sprinkle with coriander and lemon zest, and serve with flatbreads.
20 mins
4 serving
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