Food experts say that traditional African cuisine could be the next big food trend to conquer the world, and with the likes of this chickpea soup, it’s easy to see why. Simpler than simple, full of natural ingredients and tasty veg, it’s a perfect fit for Sadie’s World Cup Kitchen! Tunisia may have lost to England in their opening game but we’ll take this African broth over a beef stew any day!

Enjoy x

Two bowls of chickpea soup, with fresh coriander

What you need:
500g dried chickpeas*, pre-soaked for at least 4 hours or up to overnight
3 packs of Sadie’s Kitchen Comforting Chicken Bone Broth
750mls of water
2 large onions, diced
4 garlic cloves, crushed
2 tablespoons olive oil
2 teaspoons ground cumin
1 tsp sea salt
1 lemon juiced
Black pepper to tasteChickpeas in a glass bowl

What to do:
Heat the oil in a large pan, saute the onions until tender
Add the garlic, spices and salt for 2 minutes
Add the bone broth and water and bring to the boil
Reduce to a simmer for 1 hour, until the chickpeas are soft
Add the fresh lemon juice
Try before serving and add salt and pepper to taste

Tip: It is not unusual to top this soup with a poached or fried egg. Similarly, its simple flavours lend itself well to adding extra ingredients such as carrots, so feel free to clear out your fridge!

*Swap out the dried chickpeas for 2 x tinned chickpeas if you are in a hurry