Chickpea Soup from Sifnos
6 servings
Prep time 30minutes
Cooking time 40minutes
2 cups of dry chick peas
1/2 cup of olive oil
2 cups diced onions
3-4 cloves of garlic, minced
1 carrot, finely diced
1 stalk of celery, finely diced
3 bay leaves
1 tsp. paprika
3 strips of lemon peel
1/4 cup chopped fresh parsley
8 cups of chicken or vegetable stock
salt and pepper to taste
wedge of lemon and dried Greek oregano for garnish
The night before, place your dried chickpeas in a bowl with 1 tsp baking soda and enough water to cover the chickpeas by about 2 inches. The next morning, strain and rinse your chickpeas and reserve.
Into a large pot, add your olive oil over medium heat and throw in your onions, celery, carrots, bay leaves and paprika and parsley and simmer on medium low for about 15 minutes for the vegetables to soften.
Now add your chickpeas, parsley, stock and slices of lemon bring to a boil and simmer medium-low heat with the lid slightly ajar for about 2 hours or until thick the chickpeas are fork-tender.. By this time you should have a thick, chunky chick pea soup with some liquid still evident.
Adjust seasoning with salt and pepper, serve in bowls. Add some dried Greek oregano and serve with a wedge of lemon.
Notes
Got an Instapot or Pressure Cooker? You can skip the pre-soak overnight and add the chickpeas with 8 cups water, 1 tsp. baking soda and secrue the lid. Bring up to pressure on high heat then reduce to low and simmer for 45 minutes. Turn heat off and allow pressure to naturally reduce. Open, strain contents and make soup recipe from step 2. Stovetop cooktime is now about 1 hour.
In a rush? Use two cans of cooked chickpeas, rinse off the liquid, assemble recipe from step 2 but cook time about 45 mins.
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