Name: Bacon and chickpea soup
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: serving
Cuisine: Cooking Method
Ingredients: 250 g Eskort diced bacon; 400 g chickpeas dried, soaked over night; 15 ml butter; 2 onion chopped; 1 carrots peeled and chopped; 1 celery stalks chopped; 15 ml fresh rosemary chopped; 2 bay leaves fresh; 2 garlic cloves, peeled and halved; 80 ml cheddar cheese grated; 25 g butter; paprika ground; cumin ground, pinch; 3 flour tortillas; sea salt and freshly ground black pepper

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Ingredients (15)

Soup:

250 g	Eskort diced bacon
400 g	chickpeas — dried, soaked over night
15 ml	butter
2	onion — chopped
1	carrots — peeled and chopped
1	celery stalks — chopped
15 ml	fresh rosemary — chopped
2	bay leaves — fresh
2	garlic — cloves, peeled and halved
80 ml	cheddar cheese — grated

CORN CHIPS:

25 g	butter
	paprika — ground
	cumin — ground, pinch
3	flour tortillas
	sea salt and freshly ground black pepper

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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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