Name: Chickpea and broad bean soup with eggs
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil; 1 (150g) medium brown onion, chopped coarsely; 2 (240g) medium carrots, chopped coarsely; 2 (300g) stalks celery, trimmed, chopped coarsely; 2 clove garlic, chopped; 2 teaspoon each ground cumin, coriander and paprika; 1/2 teaspoon ground cinnamon; 400 gram canned diced tomatoes; 1.5 litre (6 cups) vegetable stock; 1/2 cup (100g) french-style green lentils, rinsed, drained; 400 gram canned chickpeas (garbanzo beans), rinsed, drained; 2 cup (320g) frozen broad (fava) beans; 1/4 cup fresh flat-leaf parsley, coarsely chopped; 1/4 cup fresh coriander (cilantro), coarsely chopped; 4 eggs; 1/4 teaspoon ground cumin, extra; 1/2 teaspoon sea salt flakes; lemon wedges

Chickpea and broad bean soup with eggs

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!

Ingredients

1 tablespoon extra virgin olive oil

1 (150g) medium brown onion, chopped coarsely

2 (240g) medium carrots, chopped coarsely

2 (300g) stalks celery, trimmed, chopped coarsely

2 clove garlic, chopped

2 teaspoon each ground cumin, coriander and paprika

1/2 teaspoon ground cinnamon

400 gram canned diced tomatoes

1.5 litre (6 cups) vegetable stock

1/2 cup (100g) french-style green lentils, rinsed, drained

400 gram canned chickpeas (garbanzo beans), rinsed, drained

2 cup (320g) frozen broad (fava) beans

1/4 cup fresh flat-leaf parsley, coarsely chopped

1/4 cup fresh coriander (cilantro), coarsely chopped

4 eggs

1/4 teaspoon ground cumin, extra

1/2 teaspoon sea salt flakes

lemon wedges

Method

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
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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