Chickpea, Lemon & Pomegranate Soup
 
Chickpea, Lemon & Pomegranate Soup
 
SLURP RECIPE

Chickpea, Lemon & Pomegranate Soup

30mins
easy
Servings: 4

Fresh, light and full of protein. A glorious soup for sunny days.

Written by Melissa Hemsley Best-selling author and cook, champion of bone broth

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
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Heat coconut oil in a large wide pan and fry the onion for 5 minutes, stirring from time to time.
  2. 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.
  3. 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.
  4. After 5 minutes, turn off the heat. Add the fresh lemon juice and zest and taste for seasoning.