Chickpea and Pork Soup Recipe

Servings: 4
Total time: 2 hours

Ingredients

200 grams dried chickpeas (about 1 cup)
1 teaspoon baking soda
500 grams skinless pork belly, cut into 5-cm pieces
500 grams potatoes (about 2 medium), peeled and cut into 1-cm cubes
263 grams carrot (about 1 large), halved crosswise
1 head celery, outer stalks removed and saved for another use, quartered
1 bay leaf
2 tablespoons finely chopped parsley
extra-virgin olive oil, for drizzling

Directions

1. In a large bowl, cover chickpeas and baking soda with water and soak overnight.
2. The next day, drain and rinse the chickpeas and place in a large saucepan. Add in the vegetables, the bay leaf, and 8 cups|1.9 liters water and bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered and skimming any scum that rises to the top, until the chickpeas and pork are tender, about 1 ½ hours.
3. Remove and discard the bay leaf. Using a fork, lightly smash the vegetables into the broth. Stir in the parsley, if using. To serve, divide among plates and drizzle with olive oil.

From Ruth Rogers Built The River Café with Girl Power and Egg Tagliarini

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