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Ham, Chickpea and Farfalle Soup

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Total time:  30 minutes

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Serves 8

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5.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


3 tb - Butter, reduced fat, 40% fat, reduced salt

1 pc - Medium onions, diced

3 pcs - Garlic, cloves, minced

1 pc - Medium, carrot, regular, peeled, cubed

2 pc - Medium celery, diced

3 tb - Flour, chick pea

6 cup - Stock, liquid, chicken, reduced salt

2 tb - Cornstarch

320g - Pork, cured, ham, boneless, cooked, unheated, cubed

1 can - Chickpeas canned, drained, rinsed in tap water

1 tsp - Spices, parsley, dried

½ tsp - Spices, thyme, dried

¼ tsp - Pepper, black

¼ tsp - Chilli, flakes

4 cup - Farfalle

⅔ cup - Cream, fluid, half and half


Soup pot with lid, Chopping board, Knife


1. Melt the butter in a large soup pot over medium heat. Add onions and garlic, sauté until caramelized.

2. Add carrots and celery, sauté for 2-3 mins. Add the flour and stir constantly for 3 mins.

3. Reduce the heat to low and gradually pour 5 1/2 cup chicken stock. Whisk 2 tablespoons cornstarch with remaining ½ cup chicken broth and add to soup.

4. Add the ham, chickpeas, dried parsley, dried thyme, black pepper and chilli flakes. Bring to a boil, cover and reduce to a gentle simmer for 5-10 minutes or until vegetables are tender.

5. Add the farfalle pasta and boil until al dente.

6. Stir in the half and half and simmer to 1-2 mins.

7. Ladle in serving bowls and serve hot.


1 serving = about  394g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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