Comfort Soup (Chickpea and Bacon)

Ingredients

• 2 medium onions, chopped fine
• 2 large fat garlic cloves, chopped fine
• 8 ounces bacon, chopped into little pieces
• 1 lb chickpeas, soaked for 9-12 hours (I used the pre-peeled ones)
• 3 large carrots, grated
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/3-1/2 cup pearl barley
• 1/4 teaspoon cayenne pepper (or to taste)
• salt and pepper

Directions

1. 1

   Saute onion, garlic and bacon together until the onion is soft and translucent. Don't be tempted to drain the bacon fat (I use a rather lean bacon, anyway, and there's not that much fat - if you have tons of it, then remove some). Add the chickpeas, carrots, tomato paste, bay leaf and 1 1/2 quarts water. Season to taste. Bring to a simmer and cook, covered for 1/2 an hour. Add the pearl barley and simmer for another 40-60 minutes, or until the chickpeas and barley are cooked through and the soup is quite thick (if the soup is too thick, thin with a little hot water until you achieve the consistency you desire).

2. 2

   This was a really satisfying meal with a tossed green salad and garlic bread.