Chickpea Soup with Lemon Aspen Gremolata and Goat's Cheese

This is a quick, healthy and delicious soup using pantry staples. Of course you can use fresh tomatoes and soak dried chickpeas overnight - but this simple method is just as effective and so much easier

Serves 4

For the Soup

4 tablespoons olive oil

1 small onion, finely diced

2 cloves garlic, crushed

1 red capsicum, finely chopped

1 teaspoon lemon myrtle, dried and ground

1 x 400g can chopped tomatoes (or fresh ripe tomatoes in season)

2 x 400g cans chickpeas, rinsed and drained

500 ml chicken stock

Salt and pepper to taste

120g goats cheese, crumbled

Lemon Aspen Gremolata to taste

 For the Lemon Aspen Gremolata

 2 teaspoons Lemon Aspen Superfruit Powder

Squeeze of lemon juice

½ cup finely chopped flat leaf parsley

1 large garlic clove, crushed or chopped very finely

1 anchovy fillet, finely chopped (delicious but totally optional)


Heat the olive oil in a pot and sauté the onion and garlic over a moderate heat until tender. Add the lemon myrtle, red capsicum, tomatoes and chick peas and sauté gently for about 15-20 minute. Some oil may rise to the surface, but this is usual and nothing to worry about.

 Add the chicken stock, season with salt and pepper and simmer for a further 15 minutes.

 While the soup is cooking, simply make the gremolata by mixing together all the ingredients in a bowl.

 To serve, ladle the soup into deep bowls and crumble the goats cheese over the top. Finally sprinkle the gremolata generously over the soup and serve.






copyright Juleigh Robins, used with permission

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