Chickpea soup with leeks and bacon

Ingredients for 4 people

Drained, canned chickpeas gr 500
Leeks gr 200
Bacon gr 150
Italian parsley
Skaj’s classic flavour
Extra virgin olive oil
Black peppercorns.


Prepare the instant broth – approx. 1.5 litres – adding 3 tablespoons of  Skaj’s classic flavour to the boiling water. Set aside a couple of tablespoons of chickpeas and blend the rest, collecting the blended chickpeas in a casserole; add the broth and bring it to a boil at medium heat. In a separate pan, fry the bacon cut into cubes in a small amount of extra virgin olive oil, together with the leeks cut into julienne strips until everything is crisp. Distribute the chickpea soup onto individual plates, enhancing the flavour with a pinch of Skaj’s classic flavour until reaching the desired degree of saltiness; adding to taste the ground pepper, minced Italian parsley, a tablespoon of bacon and leeks and finally a small amount of extra virgin olive oil. Garnish with the whole chickpeas that were previously set aside.


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