Bacon and chickpea soup

A delicious winter soup.
 
recipes, bacon, soup
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Recipe from: 19 June 2015
Preparation time: 10 min + overnight soaking time
Cooking time: 1h 20 min
 
 

Ingredients

 
  • SOUP:
  • 250
    g
    Eskort Diced Bacon
  • 400
    g
    dried chickpeas, soaked overnight in cold water
  • 15
    ml
    butter
  • 2
    onions, chopped
  • 1
    carrot, peeled and chopped
  • 1
    celery stick, chopped
  • 15
    ml
    fresh rosemary, chopped
  • 2
    fresh bay leaves
  • 2
    cloves garlic, peeled and halved
  • 80
    ml
    Cheddar cheese, grated
  • CORN CHIPS:
  • 25
    g
    butter
  • pinch paprika
  • pinch ground cumin
  • 3
    soft flour tortilla wraps
  • salt and freshly ground black pepper
 
 

Method

 

Drain soaked chickpeas, rinse and put them in a large pan and cover with cold water.
Boil and simmer for 20 min, strain and set aside.
In a large pan, melt butter and cook bacon over medium heat until just getting golden.
Add chopped vegetables and cook for 5 - 10 min until soft.
Add chickpeas, rosemary, bay leaves, garlic cloves and water to cover.
Simmer, half covered for 45 - 60 min or until chickpeas are soft, stir occasionally.
Allow to cool slightly, remove bay leaves then blend in food processor until smooth, return to clean pan, add more water if too thick and season to taste.

Serves 4-6.

Recipe reprinted with permission of Eskort.com.
 
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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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