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Danish Christmas Day Rice Pudding with Cherry Sauce Recipe (Risalamande)

In Denmark, many Danes end Christmas Day dinner with an almond and rice pudding dessert with cherry sauce called Risalamande (pronounced rees-sil-lā-mon-de. ) Actually you can make and eat Risalamande any time of the year but it is often associated with Christmas because one of the ingredients in Risalamande is a rice porridge called Risengrød (pronounced risen-groo with a hint of a d sound at the end) which again, you can eat any time of the year. It is a tradition to serve Risengrød as part of Christmas Eve dinner and put some outside for the gnomes (similar to bribing Santa Claus with cookies and milk.) If you don’t thank the gnomes (Nisse in Danish, Tomte in other Scandinavian countries) for protecting the family from harm with a bowl of porridge on Christmas Eve, the nisser (plural for nisse) will get mad and play tricks on you.  But you don’t want to give all of the leftover porridge to the gnomes! By the time Christmas day rolls around, the nisser should be fat and happy a

Ham and Chickpea Soup Recipe

We eat a lot of soup and stew during the winter. It warms you from the skin out, is a great way to use leftovers as ingredients for a meal, and it is easy to make. I like easy. Easy is lazy good.

Especially on days like today when it is -9 degrees (F) and no one wants to take Lacey outside to do her business - including Lacey.

quick easy healthy and budget friendly Ham and Chickpea Soup Recipe
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Paired with homemade bread (breadmaker, 'cuz I'm lazy yo) Husband's ham and chickpea soup doesn't feel like a hey we need to use up leftovers in the fridge kind of meal. It feels like comfort food.

Hearty Ham and Chickpea Soup Recipe


The amounts in this recipe are not exact because Husband Iron Chef'ed it from leftovers because we are eating from the pantry this month. In other words, some of the ingredients were added to taste and I encourage you to do the same while making this recipe.

You will need:

3-4 cups of water (ish)

1 cup of chicken stock 

1-2 bay leaves 

2 cups of cubed ham (ish)

1 cup (or can) of chickpeas

1 chopped onion

Salt to taste

Pepper to taste

Cooked pasta (It was a little bit left in the bottom of the box amount.)

Make it: 

1. Combine the water, chicken stock, bay leaves, ham, chickpeas, and onion in a pot on the stove. 

2. Add the salt and pepper to taste. Husband did not add a bunch of spices to the soup because we seasoned the ham when we originally baked it.

3. Allow the soup to simmer on the stove for 30 to 45 minutes. Add the cooked pasta during the last 10 minutes or so to keep the cooked pasta from breaking up or turning mushy.

4. Serve it up yum!

Looking for more quick, healthy, and cheap recipe ideas? Check out the following - and more! – below!


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