This rich and hearty spiced chickpea and broad bean soup is served with eggs and cumin salt to create a flavour-packed, warming vegetarian dish the whole family will love!
1.Heat oil in a large saucepan over medium heat, cook onion, carrot, celery and garlic, stirring, 5 minutes or until softened. Add spices, cook, stirring, until fragrant.
2.Add tomatoes and stock, bring to the boil. Add lentils and chickpeas, simmer, uncovered, 10 minutes.
3.Meanwhile, pour boiling water over broad beans in a heatproof bowl, stand 2 minutes, drain. Peel beans.
4.Add beans to the pan, simmer, uncovered, a further 5 minutes or until lentils are tender. Stir in half the herbs, season to taste.
5.Meanwhile, place eggs in a small saucepan, cover with cold water. Bring to the boil, simmer, uncovered, for 3 minutes. Drain, run under cold water until cool enough to handle. Peel eggs, chop coarsely.
6.Ladle soup into serving bowls, top with egg, remaining herbs and combined extra cumin and salt.
7.Serve with lemon wedges.
The soup can be prepared to the end of step 3 up to 6 hours ahead, store, covered, in the fridge
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