Main Meals

Sweetcorn and chickpea broth with smoked pork and noodles

4
Easy
15 minutes
15 minutes
Wine/Spirit Pairing
La Motte Merlot

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Ingredients

Method
  • 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)

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.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

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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