Prepare the instant broth – approx. 1.5 litres – adding 3 tablespoons of Skaj’s classic flavour to the boiling water.
Set aside a couple of tablespoons of chickpeas and blend the rest, collecting the blended chickpeas in a casserole; add the broth and bring it to a boil at medium heat.
In a separate pan, fry the bacon cut into cubes in a small amount of extra virgin olive oil, together with the leeks cut into julienne strips until everything is crisp.
Distribute the chickpea soup onto individual plates, enhancing the flavour with a pinch of Skaj’s classic flavour until reaching the desired degree of saltiness; adding to taste the ground pepper, minced Italian parsley, a tablespoon of bacon and leeks and finally a small amount of extra virgin olive oil.
Garnish with the whole chickpeas that were previously set aside.
for 4 servings:
