1. Heat the oil in a large saucepan, then fry the onion and celery gently on a medium heat for 10 mins until softened, stirring frequently. Add in the cumin and fry for another minute.
2. Turn up the heat, then add the stock, tomatoes and chickpeas, Tomato Soup with Basil and PPP. Simmer for 8 minutes. Throw in broad beans and lemon juice, cook for a further 2 minutes. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
|Energy (kcal)||Fat (g)||Carbohydrates (g)||Fiber (g)||Protein (g)|
Always read the label – use only as directed.
Nutrition content is approximate and based on values obtained from www.CalorieKing.com.au.