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Soup of chickpeas

Yields1 ServingPrep Time25 minsCook Time1 hr 10 minsTotal Time1 hr 35 mins

 ½ kilogram of dried chickpeas
 150 grams of chopped bacon
 1 medium onion chopped
 2 cloves of garlic, ground beef
 1 big carrot, chopped
 1 chopped celery stalk
 ½ small red pepper chopped, of 2 peppers, or a combination of these
 3 plum tomatoes, Skinned, seeded, ground beef
 A bay leaf
 Salt and pepper to taste
 1 tablespoon oil
 The water required
1

Place the chickpeas overnight in plenty of water before.

2

Rinse thoroughly the next day.

3

Bring to the boil in a pan of water, Taking account of this increase in size when they are cooked.

4

Let them cook for half an hour.

5

Remove the foam from the water with a spoon.

6

While in a frying pan fry the bacon in its own fat until lightly browned, Add the tablespoon of olive oil and put it together with the onion, garlic, celery and carrots, cook until they are tender.

7

Add the peppers or chili peppers and tomatoes.

8

Let it cook for a few minutes.

9

Remove the sauce from the heat and place the preparation in the chickpeas.

10

Add the bay leaf there, This gives him a good taste to the soup.

11

Season with salt and pepper to taste, reduce heat and cook for about an hour.

12

Add more water to cook for, if necessary, the soup should be somewhat soupy.

13

Bring to taste at the end of the cooking.

14

This soup is usually accompanied by white rice.

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