Revithia
Chickpea soup
Ingredients
2 cups dry chickpeas
1 tsp baking soda
1 large onion, diced
¾ cup extra virgin olive oil
2 tbs flour
juice of 1 lemon
Method
Soak chickpeas in cold water overnight with 1 tsp baking soda. Make sure there is at least 2 cm of water above the chickpeas.
Drain chickpeas and rinse well with cold water. Place in a saucepan with lots of cold water and bring to the boil. Skim off any froth and continue to cook until just softened, about 30 mins. Add diced onion and olive oil and continue to simmer until chickpeas soften (about 1 to 2 hours) you may need to add more hot water.
When chickpeas are cooked, mix the flour with the lemon juice and gently pour the mixture in the soup stirring until it thickens slightly. Season with salt and pepper. Serve with an extra drizzle of olive oil and lemon juice if desired.
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