Beef Bacon And Chickpea Hotpot

Posted 2015-04-20 by DJ's Kitchen ⇒ follow

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This recipe evolved from a Sunday evening re-use (bolognaise, roast Sunday veg), into a standalone dish that is great to pop in the freezer and pull out on a cold, wet, and wintry day.

Enjoy!

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Makes: X servings

Ingredients
300 gm beef mince
150 gm bacon
1 whole garlic bulb (crushed)
1 red onion
1 carrot
1/2 head celery
1 lge Portobello mushroom
3 tbsp. tomato paste
2 tsp smoked parprika
1 tsp fennel seeds (ground)
1/4 cup red wine
1 cup tomato crushed
1 ltr beef stock
250 ml water
2 tsp vegemite
1 bunch sage
440 gm tin chick peas
Salt and pepper to taste

TO SERVE
1/4 cup cream
1 tsp horseradish
Garlic chives
Salt and pepper to taste

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Method

Dice the bacon, onion, carrot, celery and mushroom

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Place a little olive oil in the bottom of a heavy-based saucepan, large enough to hold 3 litres

Add the onion, garlic and bacon into the pot and heat. Fry until onion is soft, add the mince and brown.

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Add the tomato paste, paprika, and fennel and continue to cook until fairly dry (approx. 4 minutes). Add the vegetables and cook a further 4 minutes, stirring often.

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Add the wine, reduce, then add the tomato, water and stock. Bring to the boil, then add the vegemite.

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Meanwhile wrap the sage up in a piece of twine and place into the pot, tie the string to the side of the pot.

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Cook for 45 -50 minutes, adding the chickpeas, with 5 minutes to go. Correct seasoning with salt and pepper.

TO SERVE

For horseradish cream, combine the cream, horseradish, and chopped chives and whip until thick. Season to taste.

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Ladle soup into a bowl, dollop with horseradish cream, and serve.

Categories
#soup_competition
#soup
#bee
#family
#autumn
#winter
#one_pot

%recipeyum

226686 - 2023-07-17 10:09:16

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