Khushbu LalwaniI love lemon and I love soup! For this cold spring time this black-eyed bean and lemon hotpot is perfect. I think this recipe is a mish mash of cultures – it’s from a Middle Eastern cookbook but doesn’t say exactly where except that it is a blend of a Greek sauce and a Persian casserole. It is fresh, warm and delicious, and you can serve it with warm bread after work, at the weekend…anytime.
For a recipe for four people you will need the following ingredients
- 5 sticks celery
- 3 carrots
- 75g butter and a splash of olive oil
- 2 onions sliced
- 1 tsp ground turmeric
- 1 ½ tsp dried basil
- 1 tbsp dried dill
- Zest and juice of 2 lemons
- 200g black eyed beans
- 600ml nice vegetable stock
- 2 medium potatoes, peeled and quartered
- Salt and black pepper
- Big handful of chopped parsley
Method
- Cut the celery and carrots into batons around 6cm long
- Heat the butter and oil in pan, add the carrots, celery and onions and fry until soft
- Add the turmeric, herbs and lemon zest then the black eyed beans, lemon juice and stock
- Bring the pan to the boil and set to simmer for 10 minutes, add the potatoes and cook through for another 35-40 minutes until the potatoes are soft and beans cooked
- Season to taste, sprinkle with parsley and serve with warm bread or rice.
