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Cream of chickpeas and squash with crispy bacon

ingredients

servings

8

Chickpeas

400 grams

Spring onions

1 unit

Chicken wings

300 grams

Pumpkin

900 grams

Bacon

100 grams

Iodized salt

20 grams

Dried thyme

5 grams

Water

4 liters

Extra virgin olive oil

50 mL

first courses from Chile

Cream of chickpeas and squash with crispy bacon

Cream of chickpeas and squash with crispy bacon

with meat high in iron source of D vitamins high in potassium

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Cream of chickpeas and squash with crispy bacon

Smooth cream, ideal for cold days

Cream of chickpeas and squash with crispy bacon step 1

step 1

Leave chickpeas overnight in water. After these hours, wash and place the chickpeas in a pressure cooker, pour the whole peeled onion, chicken thighs and salt.

Cream of chickpeas and squash with crispy bacon step 2

step 2

Fill the pot with cold water (up to the top of each pot), close tightly and carry to maximum heat. When the spout begins to rotate or sound, leave an hour and a half counted. Cut the squash into cubes and place in a

Cream of chickpeas and squash with crispy bacon step 3

step 3

Container suitable for oven. Add salt, thyme and olive oil. Cover with foil to bake for 40 min. When the chickpeas are tender, remove the chicken preys, and strain the broth. Place the

Cream of chickpeas and squash with crispy bacon step 4

step 4

Chickpeas in the same pot that we use to cook and grind them with the mixer, go adding the broth slowly, finally add the pumpkin and finish beating until you get a cream. Finally we will paste

Cream of chickpeas and squash with crispy bacon step 5

step 5

Or we will pass by a Chinese our cream. To prepare the crunchy bacon: Cut the bacon into cubes (if you buy it in sheets it is not necessary to cut anything) In a frying pan place the bacon and cover with water

Cream of chickpeas and squash with crispy bacon step 6

step 6

Bring to a frying pan. Wait for the water to evaporate without stopping to monitor and move every so often. When golden, place on absorbent paper. And add to our cream of chickpeas and pumpkin. To enjoy!

Cream of chickpeas and squash with crispy bacon step 7

step 7

PS I used the chicken thighs to flavor the cream broth and the chickpeas. They can be eaten alone or in salads.

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