Chicken, Chickpea and Silverbeet Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup chickpeas
  • 2 medium¬†brown onions, chopped
  • 3 celery stalks (250 grams), roughly chopped (include leaves)
  • 4 very large or 6 smaller silverbeet (or Swiss chard) leaves, washed well, bottom 1 cm of stem removed, remaining stem cut from leaves and roughly chopped, leaves finely chopped
  • 1 generous tablespoon extra-virgin olive oil
  • 1 clove garlic,¬†crushed
  • 6 chicken legs, skin removed
  • 2 litres chicken stock
  • pepper, to taste
  • fresh parsley, to serve
  • lemon wedges, optional
  1. The night before making this soup - place chickpeas in a large bowl and cover generously with water
  2. Set aside in a cool place
  3. The next day, heat a large pot over medium heat
  4. When hot, add onions, celery, silverbeet stalks and oil
  5. Saute for 15-20 minutes until they soften and start to brown
  6. Meanwhile drain and rinse the chickpeas
  7. Add garlic and saute for a few minutes, before adding chicken legs, chickpeas and stock
  8. Bring to the boil, then turn heat down to a gentle simmer, place lid on the pot and cook for at least one hour
  9. After an hour, check one of the chickpeas to see if they are cooked
  10. Place it between your thumb and first finger. If it is cooked, it will squash very easily and you can turn the heat off
  11. Remove chicken legs from the soup and set aside to cool a little
  12. Remove about 1 cup of chickpeas from the soup, along with some liquid and puree either with a hand held blender or in a food processor. Add back to the soup
  13. Remove meat from chicken legs and add back to the soup
  14. Serve sprinkled with fresh parsley and a little squeeze of lemon
  15. Enjoy
Recipe by Healthy Home Cafe at