Create your own personalised health report
Latest Tweets

Deliciously deep chickpea soup

by Michael Jolliffe

Serves: 2

Time to prepare: 30mins

400g can of chickpeas (in water)
50g brown basmati rice
50g organic creamed coconut
Juice of 1 lime
½ tsp ground mace
½ tsp ground saffron
Cracked black pepper


  1. Drain and rinse the chickpeas, and add, with brown basmati rice, to a large saucepan containing 500ml of water. Bring to the boil and simmer for 30 minutes.
  2. After 15 minutes, stir the mace and saffron into the simmering water.
  3. After 30 minutes, squeeze the lime juice into the water along with the creamed coconut and stir until the mixture thickens.
  4. Using a hand blender, break up the mixture until it’s nice and creamy, but still has some texture.
  5. Season with pepper to taste and serve hot.

< Back to News