Ingredients

1 tbsp olive oil

1 medium onion

2 celery

2 tsp ground cumin

600ml hot vegetable stock

400g can chopped plum tomatoes


400g can chickpeas, rinsed and drained

100g frozen broad beans

zest and juice ½ lemon

large handful coriander or parsley and flatbread, to serve

Prep: 5 MINS
Cook: 20 MINS

Method

1)Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently.