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Spanish Chickpea Soup

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Ingredients

Prep: 10 mins, plus overnight soaking
Cooking: 1 hr
Serve 6

8 cups (2 litres) water
4 tablespoons extra-virgin olive oil
2 bay leaves
2½ cups (500g) dried chickpeas, soaked overnight
60g ham fat (available from deli counters)
2 fresh chorizo sausages, sliced
60g pancetta, chopped
60g white country-style bread, torn into small pieces
¼ cup chopped flat-leaf parsley
6 large cloves garlic, peeled
1 hard-boiled egg, coarsely chopped
300g potatoes, peeled and chopped
300g silverbeet, coarsely chopped

Method

1. Place water, 2 tablespoons oil and bay leaves in a large pan. Bring to a boil. Drain chickpeas and add to boiling water, along with ham fat, chorizo and pancetta. Simmer for 30 minutes.

2. In a non-stick frying pan, combine remaining 2 tablespoons oil, bread, parsley and garlic. Saute over moderate heat for about 5 minutes, or until bread is golden. Add to chickpea mixture, along wih egg, potatoes and silverbeet. Cook for 40 minutes, or until chickpeas are soft. Remove ham fat. Season well with salt.

Recipe Loukie Werle
Photography William Meppem
Styling Kate Nixon

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