Instructions

Start by preparing your ingredients. Finely chop the onion and garlic, grate your ginger and chop Swiss chard leaves into thin strips. Add oil to a large dutch oven or pot along with the onion, garlic, ginger, turmeric + salt and pepper. Cook on medium high heat, stirring frequently, for 5 minutes until the garlic and onion begin to often and the vegetables are well-coated in turmeric. Drain and rinse your chickpeas and add to the pot along with your onion and garlic, cook on medium stirring frequently until some of the chickpeas begin to brown - try and smush around half of the chickpeas while they're cooking, this will help to thicken up the soup. Add 2 cans of coconut milk and bone broth to the pot and simmer on low medium heat for 25 minutes until chickpeas are well cooked. Add the red lentils and cook for an additional 10 minutes. Remove from heat and stir in your chopped greens, serve warm topped with nuts/additional coconut milk/yoghurt, or whatever suits your fancy.