Chickpea, Lemon & Pomegranate Soup | Recipes | Borough Broth

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Chickpea, Lemon & Pomegranate Soup

Serves: 4
Cooking time: 20 minutes


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

800ml Borough Broth Co. Free-Range Organic Chicken Bone Broth 

3 x 400g tins cooked chickpeas (total 840g drained)

100g baby spinach or kale, chopped

juice of ½ – 1 lemon, to taste, plus lemon zest

sea salt and freshly ground black pepper


To serve

3 spring onions, roughly chopped on the angle

1 large handful of fresh pomegranate seeds

parsley leaves (see above)

a drizzle of extra-virgin olive oil


  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.

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