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Chickpea & Bacon Soup

Chickpea & Bacon Soup

More soup!! I’d never heard of such a soup until I tried it at one of my go to lunchspots, Specialtys (their cookies are too good). If you like split pea soup, I’m pretty sure you’ll also like this hearty chickpea and bacon soup.

I found a recipe on epicurious and modified it a bit:

Chickpea & Bacon Soup

  • 14 oz / 2 cups dried chickpeas, soaked overnight in water
  • 6 oz pancetta or bacon roughly chopped
  • 2 medium onions, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • chicken broth
  • salt & pepper to taste
  • 1 Tbsp rosemary (optional–I didn’t have any)
  1. Drain the chickpeas, cover again with fresh cold water. Bring to a boil and simmer for 20 minutes. Strain and set aside.
  2. Fry bacon until golden. In the rendered fat (add more or remove some if you need), cook the chopped vegetables until soft (5-10 minutes).
  3. Add the chickpeas, rosemary, bay leaves and garlic. Pour in enough chicken broth to cover completely. Bring to a boil and simmer for 45-60 minutes with the lid half off.
  4. Puree soup, return to pot, season with salt and pepper.
  5. Serve with a sprinkle of paprika.

I also served with cheesy croutons.

Garbanzo Bean & Bacon Soup

Categories: soup Tags: ,
  1. March 24, 2012 at 10:32 am

    Yum, I have to try this!

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