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Categories:Viewed: 74 - Published at: 6 years ago
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 tablespoons ground cumin
- 1 -2 teaspoon harissa, to taste
- 600 ml hot vegetable stock
- 1 (400 g) can chopped tomatoes
- 1 (400 g) can chickpeas, rinsed and drained
- 200 g broad beans, shelled (frozen are okay)
- 1/2 juice and lemon, zest of
- 4 tablespoons fresh coriander or 4 tablespoons parsley, chopped
Method
- In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
- Add in the cumin and fry for another 30 seconds.
- Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
- Season with salt and pepper and simmer for 8 minutes.
- Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
- Season again and then ladle into bowls.
- Top with a bit of lemon zest and chopped coriander or parsley.
- Serve with your favourite bread.
