1 Tbsp olive oil 1 medium onion, chopped 2 celery sticks, chopped 2 tsp ground cumin 1 Pt/600ml hot vegetable stock 400g can chopped plum tomatoes with garlic 400g can chickpeas, rinsed and drained 4 oz/100g frozen broad beans zest and juice of 1/2 lemon large handful coriander/cilantro or parsley and flatbread, to serve
Heat the oil in a large saucepan, then gently fry the onion and celery for 10 minutes until softened, stirring frequently. Tip in the cumin, then fry for another minute.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of back pepper. Simmer for 8 minutes. Add the broad beans and lemon juice, then cook for 2 minutes more. Season to taste, then spoon into bowls and sprinkle over a little lemon zest and herbs. Serve with flatbread.
Curry lovers can swap the cumin for 1 tsp garam masala
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!