Ingredients:
400 g./3/4 lb. chickpeas
100 g./3 1/2 oz. bacon
1 onion
1 carrot
1 celery stalk
80 g. butter
4 slices farmhouse
salt and pepper
1/ 1/2 l. water
Preparation:
Soak chickpeas overnight in water with a pinch of baking soda. Boil in slightly salted water and drain when soft, keeping water to one side. In a broad saucepan gently fry chopped onion, celery and carrot in a tablespoon of butter. Add bacon cut into cubes and when the fat has melted add chickpeas. Stir and add cooking water you have kept to one side. Cook for a few minutes until a thick soup forms, then serve.
Print