Country Chickpea (Garbanzo) Soup
Serves : 4
Ingredients:
1 lb / 450g Dried
Chickpeas (Garbanzo Beans)
¼ cup / 50g / 2oz Chopped Pancetta
1 Spring (Green) Onion, chopped
1 Clove Garlic
, sliced
1 tbsp Chopped Parsley
Pinch of Dried Leaf Marjoram
2 tbsp Vegetable
Oil
⅔ cup
/ 150g / 5oz Peeled, Chopped Tomatoes
¾ cup / 175g / 6oz Chopped Lean Pork
Salt
& Pepper
4 Slices Toast
½ cup / 75g / 3oz Grated Parmesan
Cheese
Instructions:
- Soak the chickpeas
(garbanzo beans) in lukewarm water for 12 hours.
- Put the pancetta, spring
(green) onion, garlic, parsley and marjoram into a pan.
Stir in oil, drained chickpeas
(garbanzo beans) and tomatoes; add enough
water to cover. Bring to the boil.
- Add pork, reduce heat
to medium, cover and simmer for 2 hours.
- Season with salt and a pinch of
pepper and mix.
- Lay slices of
toast in bottom of four soup bowls and pour the soup on. Pass parmesan separately.
Notes:
Soup is often a
substantial dish in Italy
and the garnishes are correspondingly hearty. Choose from pasta shapes, bread
croûtons - fried or baked in the oven, and sometimes stuffed as well - or
dumplings made of potato or semolina and mixed with spinach, chicken, ham or fish and béchamel
sauce
(see recipes for each).
If
you would like to make a donation to help me keep this site going