Spanish chickpea soup

Recipe~Finder

Cooking time: More than 1 hour

Cuisine: Spanish

Healthy options: Healthy; Egg free; Nut free

Serves: 6

Type: Soup; Family

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Kitchen friendly view

By Loukie Werle

Ingredients

8 cups (2 litres) water
4 tablespoons extra-virgin olive oil
2 bay leaves
2½ cups (500g) dried chickpeas, soaked overnight
60g ham fat (available from deli counters)
2 fresh chorizo sausages, sliced
60g pancetta, chopped
60g white country-style bread, torn into small pieces
¼ cup chopped flat-leaf parsley
6 large cloves garlic, peeled
1 hard-boiled egg, coarsely chopped
300g potatoes, peeled and chopped
300g silverbeet, coarsely chopped

Preparation method

Place water, 2 tablespoons oil and bay leaves in a large pan. Bring to a boil. Drain chickpeas and add to boiling water, along with ham fat, chorizo and pancetta. Simmer for 30 minutes.

In a non-stick frying pan, combine remaining 2 tablespoons oil, bread, parsley and garlic. Sauté over moderate heat for about 5 minutes, or until bread is golden.

Add to chickpea mixture, along wih egg, potatoes and silverbeet. Cook for 40 minutes, or until chickpeas are soft. Remove ham fat. Season well with salt.

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