This is a delicious soup from the Caribbean. I like it as a way to use up cooked baked ham. This recipe calls for dried chickpeas, but you could substitute cooked, canned garbanzo beans.

Chickpea Soup

Serves 4

1/3 pound garbanzo beans, soaked overnight
1 slice bacon, chopped
1/2 cup green peppers, chopped
1/2 cup chopped onions
1 garlic clove, minced
4 cups chicken stock
2 cups water
3/4 pound butternut squash, peeled, seeded, and diced
2 cilantro stems
1/2 pound potatoes, peeled and diced
1 pound cabbage, shredded and chopped
1 tablespoon tomato paste
Kosher salt
Fresh ground black pepper
1 pound cooked ham, diced or shredded into bite-sized pieces

Cook bacon in a large soup pot or Dutch oven over medium heat, until it renders some fat to coat the bottom of the pot. Add in pepper and onion and cook until they start to soften, but not brown. Stir in garlic, then add stock and water. Cook until beans are tender, about 2 hours (30 minutes if using canned).

Add squash, cilantro, potatoes, cabbage and tomato paste. Cook until potatoes are tender, a good 30 minutes. Much of the squash will soften and break down to the point that it disintegrates and thickens the broth.

Taste for seasonings and add salt and/or pepper. Stir in ham and serve.