A Greek standard, what this soup lacks in appearance it makes up for in taste. As always with Greek soups, the olive oil gets added at the very end. It's a great choice for vegetarians and vegans as well.
Cook Time: 2 hours
Total Time: 2 hours
- 1 cup of dried chickpeas
- 6-8 cups of water
- 1 teaspoon of baking powder
- 1/4 cup of olive oil
- 1 medium onion, thinly sliced
- leaves from one bunch of celery
- 1 small carrot, cut in slices (optional)
- 1 teaspoon of salt
- 1 tablespoon of flour
- 2-3 large lemons
Prepare the Chickpeas
The night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes. Rub them with your hands to remove any skins, drain, and rinse very well.
Cook the Soup
Place the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking.
Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently.
Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side).
Note About Chickpeas: Because not all chickpeas are created equal, after the soak with baking soda, no skins may rub off. This is fine.
Serving Suggestions: Serve with crusty bread and a side of feta cheese.
If there are leftovers and you want a change, try using these cooked chickpeas to make Hummus with Tahini, a great appetizer for another meal!