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Creamed chickpea and hazelnut soup
- Published: 31 Jan 12
- Updated: 18 Mar 24
Chickpeas work wonderfully in soup and provide body and a creamy texture – this nutty combination of hazelnuts and chickpeas is no exception.
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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.
- Recipe from February 2012 Issue
Nutrition
- 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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