Meal Twenty Seven - Black Eyed Bean and Tomato Broth

This is the first of a couple of soup dishes from my trusty "400 Soups" recipe book. Packed full of flavour, it's quite easily a hearty meal on it's own and doesn't leave you panging for a main course.

It had a touch too much coriander for my liking, which says a lot as I love coriander! I'd probably reduce the amount by half next time in order not to overpower the dish.

Again, with this dish, it's worth keeping on the stove for a little while longer than stated in order for the sauce to really thicken up and gather some extra flavour. (You can always a touch more stock and reduce down again!)

Ingredients:

400g can of black-eyed beans, drained and rinsed

1 tbsp olive oil

2 onions, chopped

4 garlic gloves, chopped

1 large red chilli, de-seeded and finely chopped

1 tsp ground cumin

1 tsp ground turmeric

250g canned tomatoes, diced

1 pint chicken or vegetable stock

25g fresh coriander, roughly chopped

juice of 1/2 lemon

Method:

1. Heat the oil in a pan, add the onions, garlic and chilli and cook for 5 minutes or until the onion is soft.

2. Stir in the cumin, turmeric, tomatoes, stock, half the coriander and the beans, and simmer for 20-30 minutes.

3. After the 30 minutes stir in the lemon juice and remaining coriander.

4. Serve immediately with some crusty bread.