Creamed chickpea and hazelnut soup

  • Portion size: Serves 3
  • Ready in 30 minutes
  • Difficulty: easy

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

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

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
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

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. Recipe continues after advertising adslot-recipe-4
  5. Season, divide among bowls and top with swirls of olive oil and extra hazelnuts.

Nutrition

  • 546kcals Calories
  • 39.2g (14.7g saturated) Fat
  • 15.8g Protein
  • 19.6g (5.3g sugars) Carbs
  • 7.6g Fibre
  • 2.3g Salt
adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×