Comfort Soup (Chickpea And Bacon) - cooking recipe

Ingredients

2 medium onions, chopped fine
2 large fat garlic cloves, chopped fine
8 ounces bacon, chopped into little pieces
1 lb chickpeas, soaked for 9-12 hours (I used the pre-peeled ones)
3 large carrots, grated
2 tablespoons tomato paste
1 bay leaf
1/3 - 1/2 cup pearl barley
1/4 teaspoon cayenne pepper (or to taste)
salt and pepper

Preparation

Saute onion, garlic and bacon together until the onion is soft and translucent. Don't be tempted to drain the bacon fat (I use a rather lean bacon, anyway, and there's not that much fat - if you have tons of it, then remove some). Add the chickpeas, carrots, tomato paste, bay leaf and 1 1/2 quarts water. Season to taste. Bring to a simmer and cook, covered for 1/2 an hour. Add the pearl barley and simmer for another 40-60 minutes, or until the chickpeas and barley are cooked through and the soup is quite thick (if the soup is too thick, thin with a little hot water until you achieve the consistency you desire).
This was a really satisfying meal with a tossed green salad and garlic bread.