Sweetcorn and chickpea broth with smoked pork and noodles

Sweetcorn and chickpea broth with smoked pork and noodles
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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 15 minutes
  • La Motte Merlot 2012
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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)

Cooking Instructions

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

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

Serve immediately, spiked with chilli oil if you like.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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