Garbanzo Cream with Ham Cracklings

Name: Garbanzo Cream with Ham Cracklings (Crema de Garbanzos con Jamon Crujiente)
Yield: Serves 6
Cuisine: Spanish
Ingredients: 1 medium-size onion, chopped; 1 heaping teaspoon smoked sweet Spanish paprika; 5 tablespoons fragrant extra-virgin olive oil; Tiny Olive Oil Croutons (optional); 1 medium-size carrot, diced; 1 small leek, white part only, well rinsed and sliced; 1 small leek, white part only, well rinsed and sliced; 3 medium-size garlic cloves, chopped; 3 cups canned chickpeas (garbanzo beans; from two 15-ounce cans), plus 1 cup of their liquid; 3 cups canned chickpeas (garbanzo beans; from two 15-ounce cans), plus 1 cup of their liquid; 2 cups chicken stock or broth, or more if needed; 2 cups chicken stock or broth, or more if needed; 1 piece (6 to 8 ounces) smoky slab bacon; Coarse salt (kosher or sea); Coarse salt (kosher or sea); Coarse salt (kosher or sea); 1 piece (2 ounces) serrano ham or prosciutto, finely diced; 1 piece (2 ounces) serrano ham or prosciutto, finely diced; Parsley Oil (optional); 2 tablespoons minced fresh flat-leaf parsley

Crema de Garbanzos con Jamon Crujiente

Preparation info

Serves
6

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Contemporary chefs all over Spain are enamored with chickpea purees, topping the humble legume with such luxury stuff as foie gras, cigalas (langoustines), sautéed fresh porcini mushrooms, or more traditionally, coins of fried blood sausage. While Spanish chickpeas are creamy and nutty, the dried legumes found in America are usually not much of an improvement on the canned stuff. So, I offer a quick version of the soup, using canned garbanzos, which are greatly improved by a simmer i

Ingredients

Europe
Spain
Mediterranean
Soup

Ingredients

Method