- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 medium onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 celery sticks, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 600ml hot vegetable stock
- 400g can chopped plum tomatoes with garlic
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 400g can chickpeas, rinsed and drained
- 100g frozen broad beans
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- zest and juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- large handful coriander or parsley and flatbread, to serve
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.
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.
Spicing it upSpice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.