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Chickpea and Fennel Bone Broth Soup

Chickpea and Fennel Bone Broth Soup

This recipe is based on a traditional Sardinian recipe and is so filling and nourishing we wanted to share it with you.

Chickpeas like other legumes are high in fiber and protein, vitamins and minerals and so come with a number of health benefits. (1)

If you choose to use dry chickpeas, then these will need to be soaked in water for 8-10 hours before cooking and rinsed prior to adding to the soup.

Fennel has a licorice like flavour.  It is a natural source of selenium, which helps the liver detoxify the body, and helps improve the body’s immune response to infection (2). So this is a great recipe to fight the sniffles.

Ingredients:

2 fennel bulbs

500g of cooked chickpeas

100g of quinoa

1 carrot

2 tomatoes

1 cup of spinach

1 spring onion, whites and greens

2 bay leaves

500ml of bone broth

500ml of water

Dice the vegetables.

Cook the onion and fennel until soft and translucent and then add the tomatoes and cook until they break down.

Add the chickpeas, carrot,  bay leaves, bone broth and water to cover all the ingredients and cook for 40 minutes. If necessary you can top up with liquid if it evaporates too quickly.

Add the quinoa and cook for a further 10 minutes.

Add the spinach at this point and stir through

Season with salt and pepper and of course a squeeze of lemon :)

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