Grass-fed butter/coconut oil.
1 chopped Onion
2 diced celery sticks
2 tsp ground cumin
600ml vegetable stock
400g chopped tomatoes
400g rinsed & drained chickpeas
200g cannellini beans
Juice & zest of ½ lemon
Serve with coriander on top

Method:

Heat the butter/oil in the pan & cook the onion, & celery until soft – add the cumin.

Add the rest of the ingredients, bring to the boil and simmer for 10 mins. Season to taste and serve with sourdough bread & coriander on top.