Another easy recipe, and healthy too. With a hint of spice it is lovely for those cold nights that are slowly creeping upon us!
- 1 tbsp of olive oil
- 1 medium onion, sliced
- 1 garlic clove, finely chopped
- 2 tsp of ground cumin
- 500ml of vegetable stock
- 1 400g can of chopped tomatoes
- 400g of chickpeas
- 100g of broad beans (about 6 pods)
- Zest and juice of 1/2 a lemon
- Parsley, finely chopped
- Black pepper
So first off, gently fry the onions and cook until soft, but not browned. Then add the garlic, fry for one minute, add the cumin and cook for a further minute.
Next, add the stock, tomatoes and chick peas and simmer for six minutes. Then add the broad beans, a touch of black pepper and lemon juice and cook for a further five minutes.
To serve this soup add a sprinkling of lemon zest and parsley, and eat with some chunky bread.