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Sweetcorn and chickpea broth with smoked pork and noodles

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 l organic liquid chicken stock
2 sweetcorn cobs
1 x 400 g chickpeas can, drained and rinsed
150 g smoked pork, sliced into thin strips
300 g cooked Chinese noodles
Coriander leaves a handful, chopped
Baby spinach leaves, a handful
Sea salt, to taste
Soya sauce, to taste
Chilli oil (optional)

Method

1. Heat the stock in a saucepan. Cut the corn off the cobs and add to the stock, along with the chickpeas.

2. Simmer for 10 minutes, then stir in the pork, noodles, coriander and spinach. Add sea salt and soya sauce to taste.

3. Serve immediately, spiked with chilli oil if you like.

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Sweetcorn and chickpea broth with smoked pork and noodles

Sweetcorn and chickpea broth with smoked pork and noodles

Ingredients

Method