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Time: 1h40m-1h45m

Servings: 1

Ingredients:

400 grams of spaghetti.

300 gr of minced meat

1 carrot.

1 onion.

100 ml of white wine.

200 gr of tomato sauce.

50 ml of milk.

Oregano.

Olive oil and salt

Preparation:

1. First peel the onion and finely chop it

2. Peel the carrot, cut it in the middle and finely chop it

3. Grab a cooking pot and put in it the onion and the carrot put some salt and cook it for 10 minutes, then put water.

4. Put the minced meat, then put the white wine and wait for the alcohol to evaporate (2-3).mins

5. Then put the tomato sauce and the milk for 20 minutes.

6.when is done put the in another cooking pot put the pasta with a lot of water when it boils count the time of the package.

7. When the spaghetti are ready, put them on a colander in the sink to release the water.

8.now mix the sauce and the pasta and let it mix for 1 hour.
9. Eat

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Chef: Francina Moya
Time: 40 minutes
Serving: 1 person

Ingredients:

- 40g of flour

- Two eggs

- 1/2 glass of water
- One pinch of salt
- One packet of yeast
- 210g of tomato sauce
- 8 slices of  cheese
- 6 slices of ham
- 10 olives
- 1/2 onion (this topping is optional)
- 5g of spicy sauce
- 2 chilies pepper
- 7g of grated cheese

Preparation:
1. Put on the apron.

2. Wash your hands.

3. To make the dough, you mix 40g of flour, two eggs, ½  glass of water, one pinch of salt and one packet of yeast with one manual whisk.

4. When the dough is done, you kneaded it with one rolling pin.

5. Put the tomato sauce on the kneaded dough.

6. On the tomato sauce, put a little bit of the special topping that is chili pepper.

7. Then you put the  six slices of ham, the ten olives,  the onion (only if you like),  more chili pepper, put  5g of spicy sauce.

8. On all the toppings, you put grated cheese, and you grate it with one cheese grater.

9. When did you put the grated cheese, put more chili pepper.

10. Turn on the oven.

11. Put the pizza in the oven for 10’.

12. When the pizza is done, enjoy eating.

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Chef: Aina Moreno Barceló.
Time:30 minute.
Servings:3 persons.

Ingredients:
FOR MAKE THE DOUGH:
-1 glass for Oil.
-250g of Flour.
-1 glass of Water.
ON THE DOUGH:
-Eggs.
-Pepperoni.
-Tomato sauce.
-Olive.
-Onion.
-Mushroom.

Preparation:

1. To make the dough:The first thing we have to do is take a bowl and put the water, oil and flour and let it rest for a few minutes, and it will be.

2. Next we are going to put the ingredients, first the tomato sauce, then the pepperoni, mushroom and the onion. And for the oven.

3. In the oven it has to be 15 minutes, after 7 minutes you have to take it out for a moment and throw the raw egg on top, and put it back in. If when you take out the pizza you think that the egg is still very raw, you put it in for a few more minutes, and you already have your scrambled pizza.

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Chef: Marina

Time: 30 minute

Servings: 2 person

Ingredients:

FOR MAKE THE DOUGH

-1 glass of Oil

- 205g of Flour

- 1 glass water

ON THE  DOUGH

-Pepperoni

-Olive

-Mushroom

-Cheese

-Tomato sauce.

Preparation:

TO MAKE THE DOUGH

1. Mix the flour, water and oil

2. Mix until a homogeneous mass

3. Let rest for a while

PUT THE INGREDIENTS

1. Put a layer of tomato sauce, the mushroom, the pepperoni, the olive and the cheese.

And put it in the oven.

FINALLY

Put the oven at 180º and put the pizza in for 15 minutes. When it's done, put it on a plate and eat!

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Chef: Yanira
Time: 1 hour,1:30.

Servings: 4 persons.

Ingredients:

-eggs

-Cheese

-spaghetti /80 g 1 person.

-bacon

-salt

-onion

-cream /1 brik

Preparation:

1.The first step is to make a sauce with the onion, oil, salt. Then add the bacon until it is cooked. Then add the cream until it thickens, chucks and add the egg.

2.The second step is to measure the spaghetti and put them in a glass, put water in a pot until it takes a while, put the spaghetti for the duration that the package says, then strain them, serve them and put the sauce and cheese.

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كوكا دي فيكتور

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كوكا دي فيكتور

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V́íctor Rodriguez

Time:50 min

Servings:6 persons

Ingredients:

200 grams of flour

250 grams of sugar (1¼ cups)

250 grams of butter

50 grams of almond flour

2 sachets of raising agent or a sachet of yeast

60 grams of cocoa powder

5 eggs

Preparation:

First you put on your apron and wash your hands.

Second, in a bowl add the eggs and sugar, then beat well.

Third, add the ground almonds, the melted butter and the cocoa powder. Mix well and continue.

Fourth, turn on the oven at 180 ºC. You take a baking tray, spread it with butter, line it with baking paper and pour the dough for the homemade chocolate cake. Then, and once the oven is hot, you bake for 30-40 minutes.

Finally, when it is ready, remove it from the oven and let it cool.

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Chef: Roc Barceló
Time: 12h.
Servings: 6 people

Ingridients:
- 2 l. of fish broth.
- meat 1kg.
- noodles 2kg.
- spring onion 4.
From the ingridients:
- meat 50g.
- pressed fish 20g.
- egg 2.
- onion 4.
- raw ginger 1.
Preparation:
1· Put the fish broth in a hole.
2· Cut the meat and reserv a halffor more later and put the noodles.
3· Put the meat in the hole with the broth.
4· 2 howers later put the spring onion and waiting 10 howers.
5. Du rols wuith presed fish and cutit.
6. Put oll the ingridients in the hole huith the broth, and cook 30 min more.

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Chef: Alexandra

Time: 30 min

Servings: 2-1

Ingredients:

-One onion

-100 g of chickpea flour

-Half teaspoon chemical yeast

-Half teaspoon ground turmeric

-One fresh green chili

-Fresh cilantro, chopped a handful

-Salt a pizza

-75ml of water

-Vegetable oils

Preparation:

1. In a large bowl, mix 100 g of flour, chemical yeast, ground turmeric, finely chopped green chili and coriander, salt and 75 ml of water.

2. Stir the mixture well with a spoon until you get a very thick dough.

3. Finely julienne the onion, add it to the bowl and mix well with the dough.

4. In a deep-frying pan or in a wok, heat plenty of oil for frying (it can be olive or sunflower), at about 180º.

5. When the oil reaches the desired temperature, form fritters with the mixture.

6. Mash the mixture with the two spoons and pour the paste into the oil. If you have made the dough correctly, the onion will not separate.

7. Each fritter will take about a minute and a half per side to fry. Try not to add too many at once so as not to lower the temperature of the oil and, when they are well browned on both sides, place the bhaji on absorbent paper.

8. Serve immediately.

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Chef: Africa
Time: 15 min
Servings: 6

Ingredients:
- 225 g precooked
- 360 ml of water
- 40g of butter
- 150 g grated mozzarella cheese
- 1 teaspoon and a half of salt
- Olive oil

Preparation:

1. Mix the flour with the oil.

2. Putt the butter and the salt.

3. Add the cheese.

4. Shape the arepas.

5. Start cooking the arepas.

6. Brown the arepa with cheese on both sides.

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Chef: Sarai
Time: 20 minutes

Servings: 4-8 person

Ingredients:

5 eggs

3 large potatoes

1 onion

Salt

extra virgin olive oil

Preparation:

Wash hands and put on apron.

1.Cut and fry the potatoes and onion:

Peel and wash the potatoes, cut them into thin slices like the onion. Put both things in a frying pan and cover with extra virgin olive oil, let them cook over medium-low heat until they begin to brown.

2.Mix with the eggs:

We put in a large bowl, apart beat the eggs and add them to the potatoes and onion, add a little salt and mix. Let it mix well for a couple of minutes.

3.Curdle the tortilla:

Put a couple of tablespoons of extra virgin olive oil in the pan and pour everything. At first, we stir a little, as if we were going to make a scramble, then we're going to turn the edges. When we see that it is already curdled on the bottom, we put a plate or a lid on top of the pan and quickly turn it over. We leave a few more minutes for it to finish cooking, and we have our potato omelette ready.

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Chef:Jaume Arrom

Time:20 min

Servings:1 person

Ingredients:

2 eggs

flour 110g

240ml of milk

15ml of sugar and 2g of salt

Oil

Preparation:

First you put on your apron, you wash your hands, and you can start.

Second, you put the milk in a bowl and add two eggs.

Third, you put the flour, the sugar and the salt.

Fourth, prepare the oil in a pan and when you have mixed everything, add it in a circle as many times as it lets you make the dough.

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CHEF: Carlos
TIME: 20 mins
SERVINGS: 4-6 people

INGREDIENTS:
-125 grams of flour

-2 eggs

-250 ml of milk

-50 grams of butter

-5 grams of sugar

-1 pinch of salt

-1 teaspoon of butter to spread the pan

PREPARATION:
1- We get the apron.

2- We wash our hands.

3- We make the dough, we mix all the ingredients.

4- Next, we take a frying pan, put a little butter and add an acceptable amount of dough, turn it over, put it on a plate.

And there they are.

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Chef: Siro Montalbán

Time: 5 minutes max.

Servings: 2 people

Ingredients:

4 Slices of Parma ham

½ Small pack basil

350g tomato and mascarpone sauce

250g pack spaghetti

Preparation:

1.Roughly tear the ham and basil.

2.Heat a frying pan over a medium heat and dry-fry the ham until crisp and then transfer to a plate with a slotted spoon.

3. Add the sauce to the pan and cook for 1-2 mins, then toss in the spaghetti.

4. Cook for 1 min more until warmed through. Divide between bowls, then top with the ham and basil.

5. Enjoy!

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Time: 30 min.

Servings: 2 people.

Chef: Luis

Ingredients:

- 300g of Rice

- 2 teaspoon of white wine vinegar.

- 1 avocado

- 4 sheets of nori seaweed

- 1 piece of raw salmon.

- 1/2 a cup of soy sauce.

- 1 teaspoon of wasabi.

- 1 teaspoon of lemon juice.

Preparation:

1. Put de rice in a  pan with 600 ml of water. Let the water boil until the rice absorbs it.

2. Add the vinegar to the rice and stir. Let it cool down

3. Peel and remove the stone from the avocado and then slice.

4. Put the avocado slices in a bowl with water and the lemon juice.

5. Cut the salmon in long pieces.

6- Spread out the rice on the nori sheets. Leave a space to be able to close it.

7- Add the ingredients to the rice and roll the sheet to close it.

8- Dampen the free edge with water to help it stick.

9- Cut the roll in pieces of 6 cm wide

10- Serve with wasabi and soy sauce.

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Chef: Carla Bennasar Calafat
Time:  25 - 30 minutes

Servings: 5 portions

Ingredients:

- 200g unsalted butter

- 180g of dark chocolate 70% minimum (the brand that you like the most)

- 2 eggs L

- 225g regular or icing sugar

- 30g cocoa powder without sugar (I recommend the 70%)

- ½ Vanilla

- 120 g of wheat flour

- Optional (in this case, it does not have): 50 g. chopped walnuts

Preparation of the chocolate brownie

1. Melt the chopped chocolate and butter in a bain-marie. We must go stirring at all times until we get a homogeneous cream. To make the bain-marie, we would put a saucepan on the fire with water and another saucepan on top so that it does not touch the bottom.

2.  If we cannot make a bain-marie at home, we can melt the chocolate with the butter in the microwave. We would heat the chocolate with the butter for 2 minutes, remove, and stir. We would repeat the operation several times until we get a smooth and shiny mixture.

3.  We will let the chocolate and butter mixture temper to continue the process of preparing the chocolate brownie. We booked.

4. In a bowl, beat the two eggs with the sugar, the vanilla essence and the pinch of salt.

5. When we have a foamy cream, we add it to the chocolate that we have reserved and tempered. We will add the eggs little by little, integrating them with the chocolate with the help of some rods.

6. Add the unsweetened cocoa and the flour. We mix with the rods to integrate these solids into the mixture.

Preparation and final baking of the brownie

1. We grease a mould of about 20 x 20 cm. and line it with parchment paper. Let's pour the brownie mixture and hit lightly to regulate the surface.

2. We preheat the oven to 170º C with heat from above and below, without the option of a fan. Bake the brownie for 40 minutes.

3. When it has been in the oven for 20 minutes, cover with a little aluminium foil so that the surface does not burn, and the crust is perfect and crunchy.

4. Remember that the brownie should not be raw or very dry, it has to have a balance. Therefore, it must be baked in its proper measure. It is important to know your oven. I recommend you prick it almost at the end with a knife and let it come out with a little crumb stuck to it. This does not mean that it is raw, since when it is removed, the heat it keeps inside is such that it will continue to cook.

5. We let it cool in the mould for about 15 minutes, to lower its temperature, on a rack. When it is cold, cut it into several portions. Your pieces ready to eat and enjoy your favourite brownie.

Tips for a perfect chocolate brownie

- The brownie is a sponge cake, typical of American cuisine, that does not contain yeast or baking soda, so it is compact, dense and creamy at the same time. We respect the original recipe, and therefore it does not have any yeast because the brownie arose from a chef's mistake who forgot to add yeast to a cake.

- One of the main mistakes we make when preparing it is to overcook it and leave it dry. It has to be underdone, so don't overdo it with the baking time. I prefer it to be less done than dry. Try this recipe and you can adapt it to your oven until the perfect brownie comes out at home. You already know that each oven is a world.

-A brownie should have an intense chocolate flavour. That's why it hooks the most chocolates. You must use quality chocolate with a high percentage of cocoa. Also in our recipe we add a touch of cocoa powder without sugar, it will give it intensity, aroma and flavour.

-The walnut theme is optional, the original recipe does not have them, but it is true that they are very good. You can add the nuts before putting it in the oven, it will also be yummy.

-You can take it cold or warm, but my advice is to accompany it with a little vanilla or chocolate ice cream, or with hot chocolate. For the most demanding chocolate palates. A pure and delicious temptation!

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Chef: Ariadna
Time: 3 hours
Serving: 1-4 people

Ingredients:

500 grams of flour

75 grams of sugar

50 grams of butter

100 ml of water

150 ml of milk

25 grams of fresh yeast or baker's yeast

1 Teaspoon vanilla extract

1 egg

a pinch of salt

Preparation:

1.- The first step will be to dissolve the baker's yeast in the water and milk.

2.- In a bowl mix the flour, sugar and salt.

3.- We put milk and  the butter at low temperature, and we also put vanilla and an egg

4.- now it's time to remove.

5.- Then we put the mass in a bol with a drop of oil so it doesn't stick  and we cover it with plastic wrap.

6.- Then we knead it again and add a drop more flour.

7.- with a rolling pin we stretch the dough.

8.- With a ring-shaped mold we make the shape of a donuts.

9.- Now we make a hole in the middle of the hoop.

10.- We place them on a parchment paper and put a cloth on top and let them rest.

11.- We prepare a plate with paper.

12.- The temperature of the oil is important, do not put it on high heat, always turning it low as they brown very quickly. Cut the parchment paper and fry it with it.

Fry them for about 20 seconds on each side.

13.- Transfer to kitchen paper and let it cool.

14.- To make the glaze we will put icing sugar and a few drops of water.

Then we put it with a brush in a part of the donut.

And the Donuts are ready!!

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Time: 1h.           Servings: 4 people.            Chef: Lluís Mut

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Ingredients:

5 Eggs

30 grams Tomato

1 kg of Pineapple

15 slices of Ham

400 grams of Cheese

200 grams of Tuna

2 pinch of Oregano

4 pinch of Basil

A bowl of Water

100 grams of Flour

7 pinch of Salt

Preparation:

1. How to make the dough?

You need water and flour.

2. When you have the dough ready, you put the ingredients.

First put the tomato sauce and then the cheese.

Then you put the secondary ingredients, pineapple, eggs, ham…

3. When you have put all the ingredients, you put the pizza in the oven.

You have to wait 45 minutes, and can eat it.

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Time: 1h

Servings: 6-8 people
Chef: Erika

Ingredients:

-For the dough:

-750 gr of flour or bakery flour (000 flour)

-50 grams of sugar

-450 grams of butter

-30 grams of salt

-water (the one that admits)

-

-

For the yeast:

250 gr of flour or bakery flour (000 flour)

75 gr of fresh yeast

125 ml of warm water

Preparation:

1.1. Put the flour on a table in the shape of a volcano, leaving a hole in the center. Place 50 g of butter, sugar and salt in the hole, incorporating the water little by little until it forms a rather soft dough. Knead the whole for at least 10 minutes, until it acquires a suitable elasticity. Add the yeast, which you will have prepared and fermented, and continue kneading the whole for at least 10 minutes, until you obtain a smooth, homogeneous and elastic dough. Let the dough rest for about 10 minutes.

Place the remaining butter (400 grams) on baking paper and cover with another piece of baking paper. Crush the butter with the help of the roller so that it is in the form of an elongated sheet.

2. Stretch the dough with the rolling pin so that it measures about 40 centimeters wide (long, whatever comes out depending on the amount of dough we have). Divide the dough into two halves with the help of a knife. Next, cut triangles that are about 8 centimeters across. Make a small cut in the center of the base of each triangle, so that it is slightly open.

3-Stretch the dough with the rolling pin so that it measures about 40 centimeters wide (long, whatever comes out depending on the amount of dough we have). Divide the dough into two halves with the help of a knife. Next, cut triangles that are about 8 centimeters across. Make a small cut in the center of the base of each triangle, so that it is slightly open.

4-Roll the triangles from the base to the tip, widening them slightly.

5-Place the croissants on a baking tray (lined with parchment paper) with the point down. Fold the ends a little towards the center, giving it a croissant or crescent shape. Let them rest for as long as necessary until they double in size.

6-Brush the surface of the croissants with egg and bake them at 225ºC for 10-15 minutes.

7-When they are ready, take them out of the oven and if you wish, paint the surface with a little syrup.

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Spicy chicken curry with peanuts and rice.

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Spicy chicken curry with peanuts and rice.

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Chef: Laia
Time: 40 minutes
Serving: 1-4 people

INGREDIENTS:

-1 Chicken

-1-4 tsp of curry

-50g of Peanuts

-1 Onion

-1 Carrot

-1 Red pepper

-100ml of Coconut milk

-Chili

-1 Garlic

-100g of Rice (optional)

PREPARATION:

1. Salt de chicken breasts and fry it in oil.
2. Cut all the vegetables.

3. Add the vegetables in the pan with oil.

4. Then, add the curry with some chili and flour.

5. Cook the vegetables until they are soft.

6. Put the coconut milk and the peanuts to the pan.

7. Let it boil for 20 minutes.

8. Take out the chicken breasts.

9. Blend the vegetables with the sauce.

10. Return the chicken and the sauce to the pan and let it boil for 15 minutes.

11. Boil the rice 15 minutes. (optional)

12. Serve the chicken and the sauce with some rice.

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Chef: Sara
Time: 55 min

Servings: 5 persons

Ingredients:

Cake

-160g flour

-3 eggs

-250g brown sugar

-120g oil

-2 tsp baking powder

-210g carrots

- A pinch of salt.

Frosting

-225g cream cheese

-250g icing sugar

-170g butter

-Lemon zest

Preparation:

For the cake

1. Preheat the oven at 180º

2. Peel and grate or grind  the carrots

3. Mix the sugar and the oil

4. Add the eggs one by one together with the flour and the baking powder sift.

5. Add the carrots, a pinch of salt and a bit of lemon zest, and stir all together.

6. Put it in a mould and put in the oven during 30- 40 min or take it out of the oven when you put it a knife inside the cake and take it out clean.

For the frosting (recommended making with a beater)
1. Beat the butter and the sugar until it become fluffy and white.

2. Add the cream cheese.

3. Spread the frosting in the cake.

4. And now enjoy!

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Chef: Aina

Photo:

Time:  30 minutes

Servings: 6

Ingredients:

-chicken 5

-curry

-apple 1

- onion 1

- rice. 1

-cream 1

Preparation:

1. Thaw the chicken.

2. Put the chicken in a hole.

3. Cut the apple and the onion.

4. Crush the apple and the onion.

5. Mix the apple and the onion.

6. Add the apple and the onion in the hole with the chicken.

7. Mix everything in the hole.

8. When the chicken  is half of don, add the rice, the curry and the cream.

9. And that's it.

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Time: 1h
Servings: 6

Ingredients:

5 eggs

2  cups of sugar

1 cups of oil

1 cup of milk

2 cups of flour

16 g of yeast

1 cup  of carob flour

Preparation:

1. First, crack the five eggs, add a pinch of salt and whisk them.

2. While still whisking, add the sugar and mix well.

3. Then add the oil, mix well

4. Next, add the milk, mix well.

5. In a different bowl, sieve the flour, yeast and the carob.

6. With a  spoon, slowly add the flour to the egg's mix and stir until, and it becomes a uniform mass

7.  Finally, butter the mould and put the dough in the mould and put in the oven at 160 degrees 1h 15 min.

Chef: Hugo

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Time: 20 minutes

Servings: For 5 people

Ingredients:

- 125 grams of flour.

- 2 eggs.

- 250 ml of milk.

- 50 grams of butter.

- 5 grams of sugar.

- 1 pinch of salt.

- 1 teaspoon of butter to spread the pan.

Preparation:

1. First, melt the butter by putting it in the microwave for 30 to 40 seconds.

2. Next, put the liquid ingredients in a blender glass: milk, melted butter and eggs. Add the flour, sugar and salt. Blend all the ingredients until creamy and pass the mixture through a strainer to remove any lumps it may have.

3. Spread a teaspoon of butter in a pan with the help of a brush or brush.

4. Pour a little batter in the center and spread it well throughout the pan. When it starts to set, flip it over and cook the crepe briefly on the other side.

5. Repeat the operation until all the dough is finished.

And the crepes will be ready!

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Chef: Agustina

Time: 30 min

Servings: 1 person

Ingredients:

-A slice of cod

-2 Potatoes

-A little bit of oil

-1 lemon

Preparation:

1. Wash your hands.

2. Put oil in a pan.

3. Peel and cut the potatoes.

4. When the oil is hot, fry the potatoes until crispy.

5. Cut the fish in long strips.

6. Put a bit of salt and pepper on the fish.

7. Brad the fish.

8. Put the fish in the hot oil for 2 minutes.

9. Drain well.

10. Put the lemon for decoration.

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Chef: Laura
Time: 30 - 60 minutes
Servings: 4 persons

Ingredients:

For the crepes:

1/2 of milk

200 grams of flour

4 eggs

40 grams of butter

a pinch of salt

For decoration:

250 grams of cream

125 grams of chocolate for desserts.

Preparation:

1. Melt the butter and mix it with the milk. Incorporate the rest of the ingredients of the dough and beat well so that no lumps form.

2. Let the resulting mass rest for 15 minutes.

3. Place a non-stick frying pan on the heat and grease it with a little butter. Now pour in a little batter and move the pan so that the mixture spreads evenly over its entire surface.

4. When the dough has curdled (that is, when you see bubbles beginning to come out), carefully flip it over and let it cook on the other side.

5. Repeat the same operation until the dough is exhausted.

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Chef: Pau Yi
Time: 40 minutes

Servings: 1 person

Ingredients:

- Bread

- A slide of cheese

- 250g Veal meat

- 1 Onion

- Barbecue Sauce

- 1 Lettuce

- 1 Tomato

- 100ml Oil

- Frying pan

Preparation:

1. Wash the hands and put on the apron.

2.  Mix minced meat, garlic and the yolk of an egg.

3. Make the shape of a hamburger.

4. Cut the onion and put the onion pieces in the pan with oil and wait for 30 minutes.

5. When we have everything, we add the lettuce, tomato, cheese, veal, caramelized onion and finally barbecue sauce.
6. And so, we would have the hamburger done.

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Time: 20 mins

Servings: 4-6

Chef: Joan

Ingredients:

-  I medium potato

- I head of broccoli

- 70g Parmesan cheese

- 1 teaspoon of Salt

- 400g dried tagliatelle pasta

- 4 tablespoons green pesto

Preparation:

1.  Wash, peel and cut the potato.

2.  Wash and cut the broccoli.

3.  Grate the Parmesan.

4.  Cook the broccoli for 2 minutes.

5.  Cook the pasta according to the packet instructions.

6.  Drain everything in a colander.

7.  Add everything in to a large bowl and stir with the pesto sauce and salt.

8.  Divide the pasta in to serving bowls and sprinkle over some Parmesan.

9.  Serve with a salad.

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Time: 25 minutes
Serves: 4 people
Chef: Catina

Ingredients:
- 1 tbsp olive oil
- 1 onion
- 2 celery sticks
- 2 tsp ground cumin
- 600ml hot vegetable stock
- 400g can plum tomatoes
- 400g can chickpeas
- 100g frozen broad beans
- ½ lemon
- coriander
- flatbread

Preparation:
1. Heat the oil in a large saucepan.
2. then fry the onion and celery gently for 10 mins until softened, stirring frequently.
3. Tip in the cumin and fry for another min.

4. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
5. Simmer for 8 mins.
6.Throw in broad beans and lemon juice, cook for a further 2 mins.
7. Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
8. Serve with flatbread