Creamed chickpea and hazelnut soup

Name: Creamed chickpea and hazelnut soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 3
Cuisine: British recipes
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

Easy
February 2012

Easy
February 2012

Test kitchen approved

Serves 3
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.

Gluten-free recipes

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

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

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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

Melt the butter in a pan, then brown the chopped streaky bacon for 3 minutes.
Stir in the chopped onions and soften for 10 minutes, then add the garlic clove, sage leaves, chickpeas and chopped toasted hazelnuts.
Add the 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.