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Onion, chickpea and bacon soup
Serves 4-6 Starters and mains
Ingredients
- 6tbsp extra virgin olive oil, plus extra for serving
- 250g smoked lardons
- 3 large onions, chopped
- 24 small onions or shallots, peeled and broken into lobes
- 1 red pepper, deseeded and chopped
- 1 red pepper, deseeded and chopped
- 4 garlic cloves, chopped and crushed with a little salt
- 4 large tomatoes, skinned, cored, deseeded, and roughly chopped
- 2tsp tomato purée
- 2-3 sprigs thyme
- 500ml vegetable stock
- 400g can chickpeas, drained and rinsed
- 50g dried risoni (rice-shaped pasta)
- ½ Savoy cabbage, cored and sliced thinly
Method
Heat 1tbsp oil in a large pan and fry lardons until golden. transfer to a plate and add the rest of the oil to the pan. fry the chopped onions and small onions or shallots red pepper and garlic on a medium heat for 10 minutes until lightly golden. add tomatoes and tomato purée, increase the heat and cook for 2 minutes, then add the thyme, stock, 750ml cold water and season with freshly ground black pepper. add the chickpeas and lardons and cook for 15 minutes. add the risoni, season with sea salt to taste and cook for 10 minutes. Put in the cabbage and cook for just a few minutes until wilted. Spoon over some extra olive oil to serve.
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