SLURP RECIPE
Chickpea, Lemon & Pomegranate Soup
30mins
easy
Servings: 4
Ingredients
- 1 tbsp coconut oil
- 1 red onion, diced
- 3 cloves of garlic, finely chopped
- 1 tsp dried thyme or rosemary
- 1 large handful parsley, stems finely chopped. Reserve leaves, roughly chopped, to garnish
- 840g tinned cooked chickpeas (total drained weight)
- 100g baby spinach or kale, chopped
- 1 lemon (juice), to taste, plus lemon zest
- 1 pinch sea salt and freshly ground black pepper
- 800ml Borough Broth Free-Range Organic Chicken Bone Broth
Instructions
- Heat coconut oil in a large wide pan and fry the onion for 5 minutes, stirring from time to time.
- Add garlic, dried herbs, parsley stems (reserve leaves for serving) and leave to fry for a minute or until the garlic is golden around the edges.
- Add the broth and bring to a high simmer. Lower heat, add the chickpeas, spinach or kale, sea salt and pepper and leave to simmer.
- After 5 minutes, turn off the heat. Add the fresh lemon juice and zest and taste for seasoning.