Chickpeas – Herb Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chickpeas
- 200 g bacon (pork belly)
- 1 bay leaf
- 2 sprigs thyme
- 1 onion (s)
- 2 cloves garlic)
- 3 carrot (s)
- 4 sticks celery
- 200 g Cabanossi
- 2 liters vegetable stock
- 5 tablespoon herbs (parsley, chives, basil, sorrel, etc.)
- Parmesan
Print Recipe
Pin Recipe Instructions
- Soak chickpeas for 24 hours, then rinse well and cook for two hours. Add 1 bay leaf and a few sprigs of thyme to the cooking water.
- Then puree a quarter of the cooked peas with a few spoons of the cooking water in the blender and set aside, drain the remaining chickpeas, remove the bay leaf and thyme sprigs.
- Finely chop the onion and garlic, remove the threads from several stalks of celery and cut into small cubes together with the carrots. Put the olive oil in a saucepan, fry the bacon in it, add the onions and vegetables, sauté everything briefly. Then add the broth. Do not use all of the broth. Add the cooked chickpeas and let everything simmer for five minutes.
- Fold in the pureed chickpeas and possibly add more stock until the soup has the desired consistency. However, it tastes very fine if it is not too thick.
- Cut the kabanossi into slices and let it steep in the soup. Chop fresh herbs as you like, fold in and then serve the soup immediately with freshly grated Parmesan.
- The soup tastes very good with fresh baguette.
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