Author Jean Morrison
Chickpea and Bacon Soup
This soup is so light and delicate. Generally I use tinned chickpeas for this because soaking them over-night requires a bit of fore-thought (which I often don't have !).
Using dried chickpeas would most certainly be a cost saving exercise but it means you will need to allow longer cooking time than if using tinned chickpeas
10 minutes + soaking time for chickpeas
Cooking time: 60 minutes or less if you use canned chickpeas
Quantity: Serves 6 - 8
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1 cup of dried chickpeas, soaked over-night (or use canned variety)
6 - 8 rashers of bacon
2 brown onions, chopped
2 cloves of garlic, finely chopped
2 bay leaves
8 cups of water
1/4 cup of finely chopped parsley
1 zucchini, chopped small (remove seeds)
4 teaspoons of stock powder
Salt and pepper to taste
Drain chickpeas and set them aside. Throw the waste water onto your garden. Cook bacon, onion and garlic in a large non-stick pan for 4 - 5 minutes. If you don't have a non-stick pan then use 1 teaspoon of oil to sautee the bacon, onions and garlic in.
Add soaked chickpeas, water, bay leaves and stock powder. Simmer for about an hour.
If you decide to use tinned chickpeas then use two tins, each about 400 gm in size. They need to be drained and rinsed. Decrease the simmering time to about 15 minutes.
Add parsley, zucchini, salt and pepper. Boil for a further 10 minutes and serve.
Serves 6 - 8.
In my experience no two batches of chickpeas seem to cook in the same amount of time. So, try your chickpeas for cooked-ness prior to adding the parsley and zucchini.
Onions are high in energy and have good amounts of B6, B1, and Folic acid in them. They contain chemicals which fight free radicals in our bodies. Free radicals cause disease and destruction in our cells. Onions have anti-viral, anti-fungal and anti-bacterial properties in them. These properties are most potent when the onion is eaten raw. Onions raise the levels of beneficial HDL cholesterol and they ower the levels of the bad LDL cholesterol.
Chickpeas are also known as Garbanzo Beans. They have a nutty flavour. They need lengthy cooking and are used in Mediterranean and Middle Eastern cooking. They are high in fibre and flavonoids, keeping the digestive system healthy and lowering cholesterol. They are rich in Vitamin E and zinc so they help fight infection and they promote healthy cell growth.
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