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.