Chickpea and rainbow chard broth

Serves 2.

Ingredients:

• 1 carrot, diced
• 150g new potatoes, 1cm cubes
• 400g queen chickpeas (we use Bold Beans), drained
• 500ml veg stock
• 1 courgette, diced
• 100g corn, ideally fresh
• 70g rainbow chard, finely sliced
• Juice of 1/2 lemon
• Handful parsley, chopped
• Salt
• Cracked black pepper
• Handful dill, roughly chopped

Method:

1. Place the carrots, potatoes, chickpeas, courgette and stock in a large saucepan and bring to the boil. Simmer for 20 minutes or so until the potatoes are soft.
2. Add in the corn, chard and parsley with 250ml more stock and simmer for another 5 minutes.
3. Turn heat off, season to taste and garnish with the fresh dill and a squeeze of lemon juice. Serve with fresh soda bread or broccoli bread.