Thursday, 11 October 2012
Chickpea Soup
Ingredients :
- 2 cup of dried chickpeas
- 6-8 cups of chicken or vegetable stock
- 1 tsp of baking powder
- 1 large onion, thinly sliced
- 1/2 cup of olive oil
- 1 stalk of celery, finely chopped
- 3 bay leaves
- 1 tsp salt
- 1 tsp paprika
- 1 tbsp flour
- 2-3 large lemons
Preparation :
- Soak the chickpeas in a large bowl of water overnight. The next day, drain and rinse the chickpeas, and soak again in water with baking soda. Drain and rinse again, this time removing any skins
- The next day, heat olive oil in a pot on medium heat, and add the onions, celery, bay leaves, paprika and sauté until the vegetables soften.
- Add the chickpeas in the pot and pour the stock, and bring to a boil. Skim off the top layer of foam that covers the stock.
- Reduce heat and let simmer for about 2 hours, till chickpeas are soft.
- Add salt and olive oil and continue cooking for a few minutes.
- Mix the flour and the lemon juice. When the mixture is smooth, add 2 table spoons of the chickpeas broth and stir. Pour the mixture to the chickpeas, and cook for a few minutes, stirring constantly.
- Serve with a dash of lemon. Season with salt and pepper to taste. Serve with a warm portion of garlic bread.
Serves 4
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