Chickpea soup

Which dish, if not a nice legume soup, is more suitable for a cold and sad day like the typically autumn ones? Today it is very cold, there is also a lot of fog and the climate inspired me to prepare the chickpea soup, a tasty and very energetic first course. After soaking the chickpeas for 12-24 hours, they will be cooked in boiling water and flavored with some vegetables and a slice of bacon. Due to the presence of bacon, however very little, we will not use oil or butter.

Video of the Recipe

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Identity Card of the Recipe

• 91 KCal Calories per serving

• Ingrediants

  For the soup

  • 1 leg of celery
  • 2 sage leaves
  • q.s. of salt
  • 1 sprig of rosemary
  • q.s. of pepper
  • 50 g (one slice) of fresh bacon
  • 200 g of chickpeas
  • 150 g (average) of carrots
  • q.s. (about 1.5 l) of water

  To serve

  • a few slices of bread

  Materials Needed

  • 1 bowl for soaking the chickpeas
  • 1 wooden spoon to mix the soup
  • 1 ladle
  • 1 mixer (optional)
  • 1 cutting board for food
  • 1 sharp knife
  • 1 saucepan with lid to cook the soup
  • 1 pot to boil the chickpeas

  Preparation

  This recipe must be started a day before to soak the chickpeas in water (at least 20-24 hours).

  1. First, put the chickpeas to soak in plenty of water. Chickpeas must never be uncovered; therefore it is recommended to add water if there is little liquid.
  2. After 24 hours, drain the chickpeas well from the soaking water and boil them in abundant salted water for at least 1 ½ hour.
  3. Meanwhile, prepare the dressing to flavor the soup. On a cutting board, cut the bacon into very thin strips. Also cut the celery and carrot into cubes.
  4. In a saucepan, brown the bacon without adding oil, butter or other seasonings: we will only use the fat from the bacon. When it is well browned, add the chopped celery and carrot and cook for 3-4 minutes, lowering the heat and covering the saucepan with the lid. Next, turn off the flame.
  5. When the chickpeas are ready, with the help of a slotted spoon, transfer them to the casserole containing the vegetables and bacon, adding 200 ml of cooking water (about 3 ladles). Bring to the boil again by adding some aromas such as sage and Rosemary.
  6. If you wish, you can blend a part of the chickpeas with the hand blender to make the soup a little more creamy.
  7. Serve piping hot with a generous sprinkling of pepper, along with a few slices of rustic bread.

  Alice's comment - PersonalCooker

  The chickpea soup is ideal to be enjoyed on a cold and sad typically autumn day. Serve it steaming hot, you will feel that goodness.

  Nutritional values ​​and Health Comment on the recipe

  The nutritional translation of this first course is NOT the simplest. First of all, we specify that the water content (or broth, if you prefer) drastically modifies the contributions per 100g of product; in this case we have chosen to use the MINIMUM hydration coefficient of dry legumes, or 300% .. . by doing so, the energy content does not risk being UNDERESTIMATED and by deciding to put more broth in the cocotte, the energy importance of the dish would be further reduced. Secondly, it was decided NOT to consider the accompaniment with bread which, while compensating for the biological value of proteins, is particularly subject to fluctuations in weight, risking totally distorting the meaning of the preparation (low load and glycemic index). chickpea soup is considered particularly useful in the composition of low calorie diets (therefore slimming), by virtue of the extraordinarily low energy intake; NB. given the concentration of fiber and lecithin, chickpea soup can greatly contribute to the reduction of blood cholesterol.