Chickpea, tomato and bacon soup
by
admin
—
last modified
Sep 30, 2008 11:53 PM
The bacon and smoked paprika add a lovely depth and smokiness to this soup.
Instructions
Chop the bacon into small pieces. Fry the onion and bacon with the garlic until soft.
Add the cumin, paprika and chickpeas, stir together for 2 minutes, then add the tomatoes and stock.
Simmer for 10-15 minutes until reduced, and season to taste.
- Recipe by:
- Niki Bezzant
- Styling:
- Moneuan Ryan
- Photography:
- Bruce Benson
First published June 2005
Recipe Information
Portions: 4
Time to make: 25-30 minutes
Total cost of all ingredients: $9.83 / $2.45 per serve
Ingredients
- 400g can chickpeas
- 410g can tomatoes, chopped
- 2 rashers bacon
- 2 cloves garlic, crushed
- 1 onion, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 500ml chicken stock
- salt and pepper
- juice of 1 lemon
Nutrition Information
| per serve | |
|---|---|
| Energy |
635
kJ
(153 Cals) |
| Protein | 9.8g |
| Fat - saturated |
7.8g
1.1g |
| Carbohydrates - sugars |
11.6g
3.3g |
| Dietary Fibre | 5.4g |
| Sodium | 220mg |
| Calcium | 68mg |
| Iron | 1.3mg |
| * NS: Not specified | |
