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Recipe

Chickpea and roasted ham hock soup

This is a gorgeous and gutsy soup and it’s so easy to make.

Aug 28, 2014 1:41am
  • 10 mins preparation
  • 2 hrs cooking
  • Serves 2
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Ingredients

Chickpea and roasted ham hock soup
  • 1 smoked ham hock (bacon hock)
  • 2 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1/4 teaspoon paprika, smoked or plain
  • 1 cup canned chickpeas, drained
  • 400 gram canned tomatoes
  • 1 carrot, cut into small dice
  • pinch each of white pepper and salt
  • 250 millilitre vegetable stock (we use continental stock pot gels)
  • squeeze of lemon juice, to finish
  • flat-leaf parsley, to garnish

Method

  • 1
    Wrap the hock loosely in foil or place in an oven-proof dish and cover. Bake at 180°C for 1½ hours or until meat is soft and falls away from the bone.
  • 2
    In a medium to large saucepan (I use a 2.5L pan), heat the oil and fry the onion until starting to colour. Add the paprika, cook for 1 minute, then add the remaining ingredients except the lemon juice and flat-leaf parsley.
  • 3
    Bring to a simmer and cook for 20 minutes. Taste and season with salt and pepper – it may not need salt as the stock is usually salty enough and the ham hock will add saltiness too.
  • 4
    To serve, add a squeeze of lemon juice, parsley and a decent amount of shredded ham hock meat. Delicious!

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