Time: --
Complexity: easily

Recipe for tomato soup with chickpeas and bacon.

Ingredients:

• 100 g bacon
• 1 onion
• 2 cloves of garlic
• 1 tbsp. ground sweet paprika
• 3 tablespoons tomato paste
• 2 large tomatoes
• 1 liter of broth
• Saffron
• 2 bay leaves
• 400 g potatoes
• 500 g boiled chickpeas
• A handful of chopped parsley
• Salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bacon, onions, garlic, tomato paste, tomatoes, saffron, potato, chickpeas, parsley, bay leaf, paprika

We recommend

Preparation:

Step 1
• Dice the bacon and fry in a saucepan until the fat has rendered. Peel the onion and garlic. Chop the onion and slice the garlic. Add to the bacon and fry for 1 minute.
Step 2
• Wash the tomatoes, chop finely, and place in a saucepan. Add the paprika and tomato paste and stir.
Step 3
• Wash, peel, and chop the potatoes. Pour the broth into a saucepan, add the potatoes, a pinch of saffron, a bay leaf, and salt. Simmer the soup for 15 minutes. Remove the bay leaf and puree the soup. Add the chickpeas and simmer for 5 minutes. Ladle the soup into bowls and sprinkle with parsley.
  
  We suggest you cook tomato soup with shrimp.

Votes: 5