My favourite Saturday lunch, always made by Hubby, is this incredibly simple but very aromatic soup. The lemon zest clears your jaded palate and sets you up for the weekend…
As chickpeas are an excellent source of fibre and protein, it’s the perfect dish for vegetarians and vegans, without compromising at all on flavour.
This particular recipe comes from the Good Food magazine, but there are a number of variations out there…
Ingredients
1 tbsp olive oil
1 medium onion , chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve
Method
- 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.
