Calories: 235 per serving
1tbs olive oil
2 medium onions, diced
4 garlic cloves, finely chopped
2tsp ground cumin
1tsp ground coriander
3tsp rose harissa paste
2tbs tomato purée
1.2 litres fresh vegetable stock
400g tin chopped tomatoes
450g aubergines, diced
300g courgettes, diced
400g tin chickpeas, rinsed and drained (240g drained weight)
150g frozen broad beans
2 handfuls of coriander leaves, roughly chopped
Finely grated zest of 1 lemon
Sea salt and freshly ground black pepper
Heat the oil in a large non-stick saucepan over a high heat. When hot, add the onions and cook for five minutes, adding a splash of water if they start to stick. Add the garlic and cook for two minutes, stirring occasionally.
Lower the heat a little and stir through the cumin and ground coriander. Cook, stirring, for one minute and then add the rose harissa and tomato purée and stir over the heat for another minute.
Add the veg stock, tinned tomatoes, aubergines, courgettes and chickpeas. Bring to the boil, lower the heat and simmer for 20-30 minutes.
Add the broad beans, chopped coriander and lemon zest. Remove from the heat and season with salt and pepper to taste. Ladle into warmed large bowls to serve.
Like frozen peas, frozen broad beans taste fresh all year round as they are frozen quickly after picking. Keep a bag in your freezer to add extra texture and taste to stews, soups and casseroles.
Photography by Cristian Barnett
Recipe taken from Lose Weight for Goodby Tom Kerridge
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