Artichokes are one of the richest natural sources of inulin, a powerful prebiotic linked to increased butyrate production. Chickpeas provide fermentable fibre and resistant starch, while leafy greens and herbs broaden polyphenol intake to support microbial diversity.

Ingredients (serves 2)
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, grated
1 tsp ground cumin
240g cooked chickpeas
150g artichoke hearts, chopped
200g chopped tomatoes
100ml vegetable stock
100g spinach
Zest and juice of ½ lemon
Fresh parsley, chopped

Method
Cook the onion in olive oil until soft, add garlic and cumin and cook briefly.

Stir in chickpeas, artichokes, tomatoes and stock and simmer for 15 minutes.

Fold in spinach until wilted, then finish with lemon and parsley.