Smoky Bacon and Chickpea Soup
Cozy Up with Smokey Bacon and Chickpea Soup: A British Comfort Classic
As the days get shorter and the weather turns chilly, there’s nothing quite like a hearty bowl of soup to warm you from the inside out. Today, we’re sharing a recipe for Smokey Bacon and Chickpea Soup – a deliciously comforting dish with a distinctly British flavour. This isn’t your average soup; the smokiness of the bacon combined with the creamy chickpeas creates a truly unforgettable taste. It’s quick to make, packed with flavour, and perfect for a weeknight dinner or a lazy weekend lunch.
This soup is a fantastic way to use up pantry staples, and it’s naturally filling thanks to the protein-packed chickpeas. The subtle heat from the chilli flakes adds a lovely warmth, while the Worcestershire sauce provides a depth of umami that elevates the whole dish. It’s a simple recipe, but the combination of flavours is anything but!
What makes this soup special?
- Smokey Flavour: The star of the show! Using smoked bacon infuses the entire soup with a rich, smoky aroma and taste.
- Hearty and Filling: Chickpeas add a wonderful texture and make this soup substantial enough to be a complete meal.
- Quick & Easy: Ready in just 40 minutes, it’s perfect for busy weeknights.
- British Inspired: A comforting classic with a distinctly British flavour profile.
Serving Suggestions:
- Serve with a crusty bread roll for dipping.
- Garnish with a swirl of cream or a sprinkle of fresh parsley.
- Add a squeeze of lemon juice for a bright, zesty finish.
Frequently Asked Questions:
Q: Can I use different bacon?
A: While smoked bacon is recommended for the best flavour, you can use unsmoked bacon if that’s all you have. Just be aware that the smokiness will be less pronounced.
Q: Can I make this soup vegetarian or vegan?
A: To make it vegetarian, simply omit the bacon and use vegetable stock. For a vegan version, omit the bacon and ensure your Worcestershire sauce is vegan-friendly (some contain anchovies).
Q: Can I use dried chickpeas?
A: Yes, but you’ll need to soak and cook them before adding them to the soup. Using canned chickpeas is much quicker and easier.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What if I don’t have chilli flakes?
A: You can omit them, or substitute with a pinch of cayenne pepper if you like a bit of heat.
We hope you enjoy this comforting and flavourful Smokey Bacon and Chickpea Soup! It’s a perfect dish to warm you up on a cold day and a delicious way to enjoy the flavours of Britain.
Smokey Bacon and Chickpea Soup
Ingredients
- 4 rashers smoked bacon fat removed and cut into small chunks
- 2 tins chopped tomatoes
- 1 tin chickpeas
- 1 litre vegetable stock
- 1 medium onion diced
- 1 tbsp smoked paprika
- 1/2 tsp chilli flakes
- 1 tsp garlic powder
- 2 tsp Worcestershire sauce
- 2 tbsp tomato puree
Instructions
- Spray a large saucepan with cooking spray and warm over a medium heat.
- Add the onion and bacon and fry until the bacon has browned. Next, add a bit of paprika and continue to fry for another minute.
- Add the tinned tomatoes, chickpeas, chilli flakes, garlic powder, Worcestershire sauce and stir well.
- Add the stock and tomato puree then stir again. Bring to the boil then reduce the heat and leave to simmer for around half an hour.
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