Chickpeas work wonderfully in soup and provide a really creamy texture, this combination of hazelnuts and chickpeas is a must-try
Ingredients
- Butter
- 100g streaky bacon
- 2 onions
- 1 garlic clove
- 5 fresh sage leaves
- 1 400g tin of chickpeas
- 50g chopped hazlenuts
- 700ml good-quality chicken or vegetable stock
- 100ml crème fraîche
Method
- Heat a knob of butter in a pan and brown 100g chopped streaky bacon for 3 minutes. Stir in 2 diced onions and soften for 10 minutes, then add 1 crushed garlic clove, 5 chopped fresh sage leaves, a tin of chickpeas, drained, and 50g chopped toasted hazelnuts. Add 700ml good-quality chicken or vegetable stock, then simmer for 15 minutes. Add 100ml crème fraîche and whizz with a stick blender until smooth. Season, divide among bowls and top with swirls of olive oil and extra hazelnuts.
Nutritional info
PER SERVING 546kcals, 39.2g fat ?(14.7g saturated), 15.8g protein, 19.6g carbs ?(5.3g sugars), 2.3g salt, 7.6g fibre