BACON AND CHICKPEA SOUP

BACON AND CHICKPEA SOUP image

Yield 4-6 servings

Number Of Ingredients 9

14 oz / 2 cups dried chickpeas, soaked overnight in water
1/2 cup of butter
5 oz pancetta or fatty bacon roughly chopped
2 onions, finely chopped
1 carrot, chopped
1 celery stick, chopped
1 tbs chopped fresh rosemary
2 fresh bay leaves
2 garlic cloves, halved

Steps:

Drain the chickpease, place in a large pan anc cover with cold water. Bring to a boil and simmer for 20 minutes. Strain. Melt the butter in a large pan and add the pancetta. Fry over medium heat until just beginning to turn golden. Add the chopped vegetable and cook for 5-10 minutes till soft Add the chickpease to pan with rosemary, bay leaves, garlic cloves and water to cover completely. Bring to a boil, half cover, and simmer for 45-60 minutes. Pour soup into blender and process until smooth. Return to pan, season with salt and pepper. Reheat gently. Serve with a sprinkle of paprika.