Chickpea and Spinach Bone Broth Stew

  • 1 cup of chickpeas soaked soak overnight (or can use 2 can of store bought)
  • 1 large onion
  • 1 cup of pasta,
  • 1kg spinach chopped,
  • 1/4 cup of finely chopped fresh dill
  • 500ml Broth Bliss bone broth

Cook the onions in olive oil until soft and translucent and then add the chickpeas, pasta and bone broth and cook for 30-40 minutes
Add the spinach and dill and cook for a further 30-40 minutes or until the chickpeas are soft
Serve with a squeeze of lemon

NBĀ  if using canned chickpeas the whole cooking process would be reduced by 1/2