Ingredients
Instructions
- Rinse and drain the chickpeas. Chop the onions, garlic, and tomatoes.
- Put the chickpeas and 1/4 cup broth into a blender and puree until smooth. Add the puree to the remaining broth in a large soup pot and simmer over medium heat for 15 minutes.
- Fry the bacon in a large skillet; remove and set aside. Saute the garlic and onions in the same pan until soft. Add tomatoes and cook 3 more minutes. Drain off as much fat as possible.
- Add vegetables and bacon to the simmering soup and season with salt and pepper to taste.
- Simmer until heated through. Serve very hot.