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Recipe courtesy of JA ZENNOH



Serves: 4




  • 120g chickpeas, boiled in water
  • ½ onion, cut into 1-cm cubes
  • 40g carrot, cut into 1-cm cubes
  • ½ stick celery, peel skin and slice.
  • Cut leaves into thin strips for garnishing
  • 1 potato, cut into 1-cm cubes
  • 1 slice Rasher of bacon, cut into 1-cm squares
  • 1 clove garlic, crushed
  • 1 tbsp olive oil



  • 4 cups water
  • 2 tsp consommé powder
  • 1 piece bay leaf
  • Pinch of salt
  • Pinch of pepper
  • 2 tsp cheese powder



  1. Heat garlic and olive oil in a pot on low heat. Fry bacon when garlic is flavoured.

  2. Add onions, carrots, celery, potatoes and chickpeas then fry together.

  3. Add soup and bay leaf to the vegetables in Step 2. When it boils, let it simmer for 7 to 8 minutes on low heat.

  4. Season with salt and pepper and serve in a soup bowl. Sprinkle leaves of celery and cheese powder.


NB: This dish will go well with JA Rice