Spanish Chickpea Soup
Ingredients
| 1 lb dried chickpeas | ||
| 6 cups chicken stock | ||
| 5 medium carrots, peeled and chopped | ||
| 5 medium potatoes, peeled and chopped | ||
| 1 medium onion, chopped | ||
| 1 stalk of celery | ||
| 2 garlic cloves, chopped | ||
| 1 ham hock | ||
| 1/4 tsp saffron threads | ||
| 1 cup cubed ham | ||
| 1 small jar of roasted peppers, chopped and drained |
- Soak the chickpeas in the water overnight. Drain. You may alternatively use rinsed canned chickpeas.
- Combine the beans, carrots, potatoes, celery, onion, saffron, ham hock with chicken stock to cover in a large stock pot. If you need to add more liquid just add some water.
- Cook at a low temperature for 2 to 3 hours or until all the ingredients are tender.
- Add additional water or stock if needed.
- Remove ham hock before serving. If desired you may shred the meat from the ham hock and add to the soup.
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