Simple broccoli with tuna and white bean mash

This recipe is from The Stone Soup, you should check it out.

Ingredients (except salt, pepper and olive oil)

• 1 medium can tuna in olive oil (185g / 6oz)
• 1 packet frozen broccoli (500g / 1lb)
• 1 can white beans (400g / 14oz)
• Butter
• Lemon juice

Kitchen utensils (except something to stir with)

• Frying pan with lid
• Small bowl

Instructions

1. Heat a large frying pan over a very high heat.
2. Drain the oil from the tuna and add to the hot pan with the frozen broccoli. Cover and cook for 2 minutes.
3. Stir broccoli, recover and cook for another 2 minutes.
4. Meanwhile, drain the white beans and place in a small bowl. Mash with a fork until you have a chunky paste. Season.
5. Test the broccoli. When it is tender and defrosted, add the tuna and butter and stir until butter is melted.
6. Turn off the heat. Add lemon juice and season the tuna broccoli mixture and serve on a bed of the white bean mash.

Chickpea soup with lemon

This is a simplified version of a recipe I found on Kalyn’s Kitchen. I’m thinking about skipping the bullion cube and replacing it with cumin, especially since I completely forgot the bullion cube the second time and noticed little difference. 🙂 Nutrition data here.

 

 

Ingredients (except salt, pepper and olive oil)

• 1 can of chickpeas (approximately 400g)
• 1 chicken boullion cube (replace with celery)
• 1 yellow onion
• 1 garlic clove
• Some lemon juice

Kitchen utensils 

• Chef’s Knife
• Saucepan
• Cutting board
• Immersion blender
• Ladle

Instructions

1. Put 2 cups (500ml) of water with a the bullion cube in it, to a boil.
2. While waiting for the water to boil, chop the onion and garlic. 
3. Drop onion, garlic, salt and pepper into the saucepan.
4. Let it cook for 5 minutes, stir occasionally.
5. Serve in a bowl and pour olive oil and lemon juice on top.