Ingredients

Serves 4

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 celery sticks, chopped
  • 2 tsp ground cumin
  • 1 pint hot vegetable stock
  • 14 oz can chopped plum tomatoes with garlic
  • 14 oz can chickpeas, rinsed and drained
  • 4 oz frozen broad beans
  • zest and juice ½ lemon
  • large handful coriander or parsley and flatbread, to serve

Method

  1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
  2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Nutrition per serving

148 kcalories, protein 9.0g, carbohydrate 17.0g, fat 5.0g, saturated fat 1.0g, fibre 6.0g, salt 1.07g

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