Hearty chickpea soup Recipe

• 100 g smoked bacon or pancetta, chopped or finely diced
• 1 tbs olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 carrots, peeled
• 2 stalks celery
• ½ tsp dried thyme
• 250 g chickpeas from a 400 g can, washed and drained
• 240 g pinto beans from a 400 g can, washed and drained
• 800 ml vegetable stock (from 1 vegetable cube)

Directions

1.

Fry slowly the bacon in olive oil on medium heat for 3-4 minutes or until crispy. Add the onion and garlic, sauté for 2-3 minutes.

2.

Cut carrots and celery sticks into smaller pieces and chop in a blender. Add to the bacon and onion, stir and cook gently for 5 minutes.

3.

Add the chickpeas, beans, dried thyme and vegetable stock. Bring to the boil and simmer for 10 minutes.

4.

Serve with a drizzle of olive oil and hunks of bread.