400g can chickpeas, drained and rinsed
400g can kidney beans, drained and rinsed
400g can cannellini beans, drained and rinsed
400g chopped tomatoes
1 tbsp olive oil
1 medium onion, chopped
2 celery sticks, chopped
1 ltr vegetable stock
2 tsp. ground cumin
Juice ½ lemon
Small bunch coriander, chopped
Heat the oil in a large saucepan, then gently fry the onion and celery for 5-10 minutes until softened
Add the cumin and fry for another minute.
Add the stock, tomatoes, chickpeas, kidney beans and cannellini beans. Bring to the boil, reduce the heat and simmer for 20 minutes.
Add the lemon juice and half of the fresh coriander, cook for a further 2 mins.
Pour into warmed bowls and garnish with chopped coriander
Serve with warm pitta bread
Beans contain slow-releasing carbohydrates and are great for balancing blood sugar.
High in fibre, antioxidants, vitamins and minerals; they’re an incredibly versatile and economical staple for any healthy diet.