As much as I love this hearty soup, I rarely make it since my hubby stays away from chickpeas. This recipe is the traditional greek chickpea soup, made with few ingredients and is dead simple to prepare.
Chickpeas are an excellent nutritional choice. A serving (165 gr) of chickpeas has about 14.5 gr of protein and 13 gr of dietary fiber. It is also a good source of Copper, Folate and Manganese.
Ingredients (4 servings)
- 350gr soaked chickpeas
- salt & pepper
- juice from 1 lemon
- olive oil
- corn flour (or plain flour for thickening), 1 Tablespoon
- big onion quartered
First you have to soak in water the chickpeas over night, they become double in size. Next day add them in a pot with plenty of water and bring to boil. Keep removing the foam that is created from boiling the chickpeas, you only need to do this 3 to 4 times, add the onion and boil in medium heat for an hour or until the chickpeas become tender. Take out the onion completely, and maybe if needed add some more water.
In the lemon juice dilute the corn flour and add to the pot. At this stage add the salt & pepper and the olive oil (about 4T), reduce the heat and let it shimmer for about 15mins. Your soup is ready!
If you have leftovers, you can lift the chickpeas from the liquid and make some tasty houmous or add some chopped spring onions & parsley and make yummy veggie patties.
