Lemon Garlic Chickpea and Chard Broth
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 6 cups vegetable broth
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 large bunch Swiss chard, stems removed and leaves roughly chopped
- Zest and juice of 1 large lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for one minute until fragrant but not browned.
- Pour in the vegetable broth and add the drained chickpeas. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors start to meld.
- Stir in the chopped chard leaves. Continue to simmer for 5 minutes until the chard wilts and softens.
- Remove the pot from the heat. Stir in the lemon zest, lemon juice, salt, and black pepper. Taste and adjust seasoning if needed before serving.
Notes
Simmer the chickpeas just long enough to warm through so they stay intact rather than breaking apart. Add the lemon only after removing the pot from heat to keep the flavor bright. Leftovers store well in the fridge for three days and reheat gently on the stove with a splash of broth if the mixture thickens.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board