I love soups that simmer on the stove all day and fill your house with the smell of warmth and goodness to come. However, I don’t always have all day to wait for supper to be ready. This is a delightful, quick, easy mid-week meal. It comes together quickly and yet is full of flavour so tastes like it’s been simmering on the stove all day. It’s vegetarian if you omit the bacon and use veggie bouillon instead (and will still be delicious).
Time: 20 to prep if you haven’t already cooked your bacon, much less if you already have. 30 to cook
You Will Need:
- 1 medium/large onion diced
- 2 stalks celery diced
- 2 cloves of garlic minced
- about 4 slices of bacon crisped, drained, some fat reserved
- 2 cans of chickpeas drained and rinsed
- 6 cups of delicious homemade stock * I used frozen turkey stock * 6 cups water + 3-4 tbsp veggie bouillon works just as well
- 1/2 tsp coriander
- 1/4 tsp – 1/2 tsp cumin
- salt and pepper to taste
- chopped cilantro to garnish
Crisp bacon in oven or in the pot you’re going to make the soup in. Reserve a tbsp or so of bacon fat to cook the onions/celery/garlic. Chop the onion and celery and add to your pot with the reserved bacon fat. Saute about 7 min until softened. Add garlic and cook for another minute or two, ensuring garlic does not brown. Crumble bacon and reserve for garnish.
Add stock and about 1 1/2 cans of the chickpeas. Reserve 1/2 can of chickpeas to add after blending the rest of the soup. Add spices and salt and pepper. Bring to a boil over medium high. Remove from heat and using a hand blender, blend until smooth. Add the other half can of chickpeas – leaving them whole. Return to heat and simmer for about another 10-15 minutes- making sure you stir regularly as to prevent anything from burning to the bottom.
Ladle hot soup into bowls, garnish with 1/2 tbsp of crumbled bacon and a sprinkle of chopped cilantro.
*** yogurt garnish/dip for pitas
- 1 1/2 cup plain yogurt
- zest and juice of one lemon
- 1 large clove of garlic
- 1/4 tsp cumin
- 1/4 tsp coriander