Serves: 4 – 6
Prep. Time: overnight soaking + 10 minutes
Cooking Time: 80 minutes
Ingredients:
Soup:
• 250 g Eskort Diced Bacon
• 400 g dried chickpeas, soaked overnight in cold water
• 15 ml butter
• 2 onions, chopped
• 1 carrot, peeled and chopped
• 1 celery stick, chopped
• 15 ml fresh rosemary, chopped
• 2 fresh bay leaves
• 2 cloves garlic, peeled and halved
Chips:
• 25 g butter
• Pinch paprika
• Pinch ground cumin
• 3 soft flour tortilla wraps
• Salt and freshly ground black pepper
Method:
Soup:
- Drain soaked chickpeas, rinse and put them in a large pan and cover with cold water.
- Boil and simmer for 20 minutes, strain and set aside.
- In a large pan, melt butter and cook bacon over medium heat until just getting golden.
- Add chopped vegetables and cook for 5 – 10 minutes until soft.
- Add chickpeas, rosemary, bay leaves, garlic cloves and water to cover.
- Simmer, half covered for 45 – 60 minutes or until chickpeas are soft, stir occasionally.
- Allow to cool slightly, remove bay leaves then blend in food processor until smooth, return to clean pan, add more water if too thick and season to taste.
Chips:
- Preheat oven to 180°C.
- Melt butter with spices and brush over tortilla wraps.
- Cut into wedges, spread on a baking sheet and bake for 5 minutes or until golden.
- Serve soup with chips and crispy Eskort Rindless Back Bacon to garnish.
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