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Ingredients (serves
six)
-
100 grams butter
-
150 grams bacon
(coarsely chopped)
-
2 onions (finely
chopped)
-
1 carrot (chopped)
-
1 celery stalk
(chopped)
-
15 ml fresh rosemary
(chopped)
-
2 fresh bay leaves
-
2 cloves of garlic
-
400 grams (soaked over
night in cold water)
-
2.5 ml sweet paprika
-
1.5ml ground cumin
-
salt and pepper to
taste
Method
-
Boil the
well-soaked chickpeas for 20 minutes, drain and set aside.
-
Heat butter in a
pot then fry bacon until golden brown. Add in the chopped
vegetables and fry until all ingredients turn soft.
-
Add 1 liter of
water in and bring to a boil, stir in the chickpeas, rosemary,
bay leaves and garlic and continue to simmer with low heat for
another 1 hour.
-
Leave it to cool
and process soup until smooth with a blender then reheat the soup
again. Add salt and pepper to taste. serve warm.
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