Comfort Soup (Chickpea and Bacon)
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 2 medium onions, chopped fine
- 2 large fat garlic cloves, chopped fine
- 8 ounces bacon, chopped into little pieces
- 1 lb chickpeas, soaked for 9-12 hours (I used the pre-peeled ones)
- 3 large carrots, grated
- 2 tablespoons tomato paste
- 1 bay leaf
- 1⁄3 - 1⁄2 cup pearl barley
- 1⁄4 teaspoon cayenne pepper (or to taste)
- salt and pepper
directions
- Saute onion, garlic and bacon together until the onion is soft and translucent. Don't be tempted to drain the bacon fat (I use a rather lean bacon, anyway, and there's not that much fat - if you have tons of it, then remove some). Add the chickpeas, carrots, tomato paste, bay leaf and 1 1/2 quarts water. Season to taste. Bring to a simmer and cook, covered for 1/2 an hour. Add the pearl barley and simmer for another 40-60 minutes, or until the chickpeas and barley are cooked through and the soup is quite thick (if the soup is too thick, thin with a little hot water until you achieve the consistency you desire).
- This was a really satisfying meal with a tossed green salad and garlic bread.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.