Packed with protein from the chickpeas and lentils, this is an easy soup to make (no blending). Small, brown chickpeas are great in this soup, although any kind will be good. Chickpeas give a satisfying bite so you don’t need bread with this. It’s also completely vegan. If you don’t have passata, simply whizz a
Our Recipe of the Week is now written by authors of Packed, a book of lunch hacks and recipes to squeeze more nutrients into your day, Becky Alexander & Michelle Lake (Dip ION mBANT). Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans. Packed is available to buy in store at £12.99.