Bacon and chickpea soup

Recipe from: 19 June 2015
recipes, bacon, soup

Ingredients 17
Time 10 min + overnight soaking time
  • SOUP:
  • 250
    Eskort Diced Bacon
  • 400
    dried chickpeas, soaked overnight in cold water
  • 15
  • 2
    onions, chopped
  • 1
    carrot, peeled and chopped
  • 1
    celery stick, chopped
  • 15
    fresh rosemary, chopped
  • 2
    fresh bay leaves
  • 2
    cloves garlic, peeled and halved
  • 80
    Cheddar cheese, grated
  • 25
  • pinch paprika
  • pinch ground cumin
  • 3
    soft flour tortilla wraps
  • salt and freshly ground black pepper



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
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