The recipe for making tomato soup with chickpeas and bacon. friends: 
Time: – Difficulty: easy. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 100 g bacon
- 1 onion
- 2 cloves of garlic
- 1 tbsp. l ground sweet paprika
- 3 tbsp. l tomato paste
- 2 large tomatoes
- 1 liter of broth
- Saffron
- 2 bay leaves
- 400 g of potatoes
- 500 g boiled chickpeas
- A handful of minced parsley
- Salt
Recipes with similar ingredients: bacon, onions, garlic, tomato paste, tomatoes, saffron, potatoes, chickpeas, parsley, bay paprika leaf
Recipe preparation:
- Dice the bacon and fry in a stewpan, until from it the fat will not leak. Peel the onion and garlic. Chop onion, garlic cut into plates. Add to bacon and fry for 1 min.
- Wash the tomatoes, finely chop and put in a saucepan. Add paprika and tomato paste, mix.
- Wash, peel and chop potatoes. Pour the broth into the stewpan, put potatoes, a pinch of saffron and bay leaf, salt. Cook soup for 15 minutes. Remove the bay leaf, puree the soup. Add chickpeas and cook for 5 minutes. Pour the soup into plates, sprinkle parsley. We offer to cook tomato soup with shrimp.
