A Gut-loving bowl that is just SO GOOD.
This warming and satisfying broth is packed with fibre, collagen, live ferments, and high-quality protein from chickpeas, chicken bone broth and cheese.
Best served with crispy skin pan-fried chicken for the ultimate nourishing meal.
Serves 2
Ingredients:
• 1 jar good quality chickpeas (~400g)
• 1 onion (finely diced)
• 1 large carrot (finely diced)
• 2 celery stalks (finely diced)
• 3 cloves garlic (thinly sliced)
• Couple of handfuls of spinach
• ½ cup Parmesan
• 20g Butter
• chicken bone broth (200ml)
• 4 TBS Fennel, Apple & Dill Sauerkraut
• Salt, Black pepper
• -Squeeze of Lemon
• Serve with crispy skin chicken breast
Method:
1. Heat a little EVOO in a pan, then cook diced onion, carrot, celery, and garlic over medium heat.
2. Add a jar of chickpeas and stir to combine.
3. Pour in 200ml bone broth, season with salt and plenty of black pepper.
4. Simmer for 6–8 minutes, stirring occasionally, until slightly reduced.
5. Stir in parmesan and butter until the sauce thickens.
6. Add spinach and cook until wilted.
7. Taste and adjust seasoning or add more parmesan if needed.
8. Top with Fennel, Apple & Dill Sauerkraut and a squeeze of fresh lemon.
