Creamed chickpea and hazelnut soup

Creamed chickpea and hazelnut soup
  • Serves icon Serves 3
  • Time icon Ready in 30 minutes

Chickpeas work wonderfully in soup and provide body and a creamy texture – this nutty combination of hazelnuts and chickpeas is no exception.

Nutrition: per serving

Calories
546kcals
Fat
39.2g (14.7g saturated)
Protein
15.8g
Carbohydrates
19.6g (5.3g sugars)
Fibre
7.6g
Salt
2.3g
Calories
546kcals
Fat
39.2g (14.7g saturated)
Protein
15.8g
Carbohydrates
19.6g (5.3g sugars)
Fibre
7.6g
Salt
2.3g

Ingredients

  • Knob of butter
  • 100g streaky bacon
  • 2 onions, chopped
  • 1 garlic clove, crushed
  • 5 fresh sage leaves, chopped
  • 400g tin of chickpeas, drained and rinsed
  • 50g chopped hazlenuts, plus extra to serve
  • 700ml good-quality chicken or vegetable stock
  • 100ml crème fraîche
  • Olive oil to serve

Method

  1. Melt the butter in a pan, then brown the chopped streaky bacon for 3 minutes.
  2. Stir in the chopped onions and soften for 10 minutes, then add the garlic clove, sage leaves, chickpeas and chopped toasted hazelnuts.
  3. Add the chicken or vegetable stock, then simmer for 15 minutes. Add 100ml crème fraîche and whizz with a stick blender until smooth.
  4. Season, divide among bowls and top with swirls of olive oil and extra hazelnuts.

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