recipes
Chickpea and kale broth with ricotta
2024-01-17
Ingredients
- 2 tbsp olive oil (Borges)
- 1 knob butter (lakeland)
- 5 cloves garlic, chopped
- 1 leek, chopped
- 1 tsp chopped fresh rosemary and thyme
- Salt and pepper to taste
- 1 red chilli, sliced diagonally
- 1 potato, peeled and diced
- 1 vegetable stock pot (KNORR)
- 400g cooked chickpeas (Fiamma)
- 3-4 leaves curly kale, stems removed and roughly torn
- 1 lemon, juice and zest
- 200g ricotta (HANINI)
- Toasted crusty bread for serving
- 1 lemon, cut into wedges
Method
Start by frying the garlic, leek, herbs and chilli flakes together in a deep pan with the olive oil and butter. Add in the potato, season well with salt and pepper and cook for 5 minutes before adding in the vegetable stock pot and 500ml hot water. Bring to the boil and allow to cook for 10 minutes till the potatoes are soft and cooked through. Add in the kale, chickpeas, lemon juice and zest and break the ricotta into 6 pieces and add to the pan. Warm through together for 5 minutes then spoon into deep bowls. Add the lemon wedges on the side with the toasted crusty bread
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