1 clove garlic, crushed
1/2 tsp salt, plus more to taste
2 1/2 tblspns extra virgin olive oil
Grated zest and juice of 1/2 lemon
4 spring onions, finely chopped
1 can chickpeas, rinsed and drained
1 can broad beans (fava), rinsed and drained OR 2 cups frozen broad beans, podded
1 tsp ground cumin
1/4 tsp Turkish red chilli flakes
Ground black pepper, to taste
2 medium size tomatoes, diced
2 tblspns shredded flat-leaf parsley leaves
1/4 cup soft white cheese, crumbled (try feta or fresh chèvre)
Lemon wedges and pita, to serve
Mince the garlic clove to a paste with the salt. In a medium saucepan over med-low heat, warm the oil with the lemon zest and juice. Add the spring onions and garlic paste and sauté over a gentle heat for 6-8 mins, or until the spring onions have softened. Mix in the chickpeas, broad beans, cumin and chilli flakes and cook gently for about 5 mins until everything has warmed through. Stir in the tomatoes and cook for another minute. Season with salt and pepper to taste. Tip into serving bowls and top with the parsley and cheese.
