Serves 8
Preparation time 15 minutes, plus soaking
Cooking time 2¼ hours
150 g (5 oz) dried chickpeas, soaked for 48 hours in cold water or 12 hours in boiling water
500–750 g (1–1½ lb) boneless smoked bacon hock joint
1 onion, studded with 4 cloves
2 garlic cloves, crushed
1 bay leaf
sprig of thyme
sprig of marjoram
sprig of flat leaf parsley
1.8 litres (3 pints) water
1.8 litres (3 pints) chicken stock
300–375 g (10–12 oz) potatoes, cut into 1 cm (½ inch) cubes
300 g (10 oz) Savoy cabbage, shredded
salt and pepper
Drain the chickpeas, rinse under cold running water and drain again. Put the bacon joint in a large, deep saucepan and cover with cold water. Bring the water briefly to the boil, then drain, discarding the water.
Transfer the bacon joint to a clean, large heavy-based saucepan. Add the chickpeas, studded onion, garlic, bay leaf, thyme, marjoram, parsley and measurement water. Bring to the boil, then reduce the heat, partially cover and simmer for 1½ hours until the meat is tender.
Remove and discard the onion and herbs. Remove the hock, transfer to a board and cut into small pieces. Set aside. Add the stock, potatoes and cabbage to the pan, and simmer for a further 30 minutes.
Add the reserved hock pieces to the soup and cook for a further 10 minutes. Season with salt and pepper. Ladle the soup into warm soup bowls and serve with fresh, crusty bread.
For mixed pea & bacon soup, replace the chickpeas with 150 g (5 oz) country soup mix (a blend of dried yellow and green split peas, pearl barley and red lentils). Put the country soup mix in a sieve, pick over for any grit or damaged lentils and rinse under cold running water. Drain and add to the pan with the bacon joint; bring to the boil, then drain. Transfer to a clean pan and add the clove-studded onion, 2 bay leaves, 2 teaspoons prepared English mustard and the measurement water. Continue as above. Add the stock, potatoes and 2 diced carrots, omitting the cabbage. Finish the soup as above.