Serves 4

Ingredients:

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

Method:

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.

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