LEMONY CHICKEN, CHICKPEAS AND SILVERBEET SOUP

Using the remaining chicken and stock, this light but nourishing soup is filled with chickpeas, sweet leeks and silverbeet. Lemon and herbs bring freshness to a broth that feels both restorative and deeply warming.

Serves 4–6

Prep time: 20 minutes

Cooking time: 35 minutes

Skill level: Easy

Ingredients

1 Tbsp olive oil

1 leek, finely sliced and washed well

2 garlic cloves, finely chopped

Small knob of ginger, finely grated

3-4 Silverbeet stalks, finely sliced, leaves shredded

1 x 400g tin chickpeas, drained

1.5 litres reserved chicken stock

¼ tsp turmeric

Remaining shredded chicken from poached chicken

Zest and juice of 1 lemon

Small handful parsley and/or dill, roughly chopped

Salt and cracked pepper

To serve

Extra virgin olive oil, cracked black pepper, lemon

Crusty bread, optional

Method

Heat the olive oil in a large saucepan over medium heat. Add the leek with a pinch of salt and cook gently for 8–10 minutes until soft and sweet.

Add the garlic, grated ginger and sliced silverbeet stalks and cook for another 2–3 minutes until beginning to soften.

Pour in the reserved chicken stock and turmeric, bring to a gentle simmer. Add the chickpeas and cook for 10 minutes.

Add the shredded chicken and silverbeet leaves and simmer gently until the greens are wilted and tender.

Stir through the lemon zest, lemon juice and herbs. Taste and season well with salt and plenty of cracked pepper.