Andalusian Chickpea Soup

Soak the chickpeas in tap water for one night. Fill up the liquid to 1 l and let the chickpeas bubble in it. Cut the bacon into small pieces and add it to the broth. Cook everything together on the stove for 1 hour. While the broth is cooking, finely dice the onion, garlic and chili pepper.

Steam in the olive oil.

Cut the beans into small pieces and the zucchini into small strips. Add the zucchini, beans and onion mixture to the broth and simmer for 1000 cmin. Add the tomatoes with the liquid and the spices.

Season to taste. Put on the table sprinkled with chopped parsley.

Our tip: Use bacon with a fine smoky touch!

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