Spanish Chickpea Soup
|Dried chickpeas||5 Ounce (150 Gram Soaked For 48 Hours In Cold Water To Cover Or 12 Hours If Covered With Boiling Water)|
|Smoked boneless bacon hock joint||1 1⁄2 Pound (750 Gram)|
|Onion||1 , studded with 4 cloves|
|Garlic||2 Clove (10 gm), crushed|
|Thyme sprig/1/4 teaspoon dried thyme||1|
|Marjoram sprig/1/2 teaspoon dried marjoram||1|
|Water||1 Liter (3 Pint)|
|Chicken stock||1 Liter (3 Pint)|
|Potatoes||12 Ounce, cut into 1 cm (1/2 inch) dice (375 Gram)|
|Savoy cabbage||10 Ounce, shredded (300 Gram)|
1. Drain the chickpeas in a colander, rinse under cold running water and drain again. Put the bacon joint into a deep saucepan and cover with cold water. Bring the water briefly to the boil, then drain, discarding the water.
2. Return the bacon joint to the clean saucepan. Add the chickpeas, onion, garlic, bay leaf, thyme, marjoram, parsley and the measured water. Bring the mixture to the boil, then lower the heat and simmer, partially covered, for 1 1/2 hours. Remove and discard the onion, bay leaf and thyme, marjoram and parsley sprigs. Lift out the hock, put it on a board and cut it into small pieces. Set the pieces aside.
3. Add the stock, potatoes and cabbage to the pan and simmer for a further 30 minutes. Add the reserved hock pieces to the soup and cook for a further 10 minutes. Season to taste with salt and pepper.