Ingredients
- 100 g smoked bacon or pancetta, chopped or finely diced
- 1 tbs olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, peeled
- 2 stalks celery
- ½ tsp dried thyme
- 250 g chickpeas from a 400 g can, washed and drained
- 240 g pinto beans from a 400 g can, washed and drained
- 800 ml vegetable stock (from 1 vegetable cube)
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Hearty chickpea soup
Time: 5 minutes prep, 20 minutes cook
Servings: 4 servings
Directions
- Fry slowly the bacon in olive oil on medium heat for 3-4 minutes or until crispy. Add the onion and garlic, sauté for 2-3 minutes.
- Cut carrots and celery sticks into smaller pieces and chop in a blender. Add to the bacon and onion, stir and cook gently for 5 minutes.
- Add the chickpeas, beans, dried thyme and vegetable stock. Bring to the boil and simmer for 10 minutes.
- Serve with a drizzle of olive oil and hunks of bread.
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Summary
This hearty and full of goodness chickpea and beans soup is simply amazing.
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