Week 47: Chickpea Soup

The Recipe
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
150g bacon
2 tsp cumin
Juice of 1 orange (or 1dl orange juice)
1 can (400g) tomatoes
8dl pork or chickenstock
salt and pepper
1 can (400g) chickpeas, rinsed and drained.

In a pot heat the oil and cook onion and garlic at low heat for 4 minutes. Add bacon and cumin and stir fry for about a minute. Add orange juice, tomatoes, stock, salt and pepper. Bring the soup to a boil, reduce heat and let the soup simmer under lid for 20 minutes.
Add the chickpeas and leave to simmer for another 10 minutes.

The Verdict
10 minutes wasn't quite enough to get the chickpeas tender enough. I think I'll give it 20 minutes next time. Otherwise I loved the soup. The chickpeas were a nice change from the ever-present beans, and the orange juice added a nice touch.