Bacon and Chickpea Soup

serves 8
core
3 points per serve

Ingredients:

1 cup of dried chickpeas, soaked over-night
125g of lean bacon or ww bacon
2 brown onions, chopped
2 cloves of garlic, finely chopped
2 bay leaves
8 cups of water
1/4 cup of finely chopped parsley
1 zucchini, chopped small (remove seeds)
4 teaspoons of stock powder
Salt and pepper to taste

Method:
Drain chickpeas and set them aside. Throw the waste water onto your garden. Cook bacon, onion and garlic in a large non-stick pan for 4 - 5 minutes. If you don't have a non-stick pan then use 1 teaspoon of oil to sautee the bacon, onions and garlic in.
Add soaked chickpeas, water, bay leaves and stock powder. Simmer for about an hour.
If you decide to use tinned chickpeas then use two tins, each about 400 gm in size. They need to be drained and rinsed. Decrease the simmering time to about 15 minutes.
Add parsley, zucchini, salt and pepper. Boil for a further 10 minutes and serve.