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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SPICING IT UP

Spice 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.

Recipe from Good Food magazine, February 2005

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A star rating of 4.6 out of 5.306 ratings
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