Simple Cretan chickpea soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
500 grams Dry uncooked chickpeas, soaked overnight in lightly salted water1.5 large onion, finely chopped0.5 cup olive oil (preferably extra virgin)juice of 2 lemons2 tablespoons white floursalt to tastepinch of pepperpinch of fresh thyme (optional)
Drain the soaked chickpeas and rinse well.
Put them in a pot, with about 7-8 cups of cold water, over medium heat, and bring to a boil
Meanwhile,finely chop the onions and just add them in the soup
Cover and simmer in low heat for about an hour and a half (or about 30 minutes if you use a pressure cooker, but remember that the slower you cook chickpeas, the tastier they get). Cooking time depends on the quality and freshness of the chickpeas, or the composition of the water, so I'm just giving an average for most dried chickpeas you can find in the market .
Once they are very tender and buttery, mix the lemon juice with the flour until lumps are gone. Pour mixture over the soup while stirring with a wooden spoon. Pour the olive oil in, salt and pepper to taste, turn the heat off, cover and let simmer a little until the stove cools off.
Top with a pinch of fresh thyme and serve with toasted sour dough bread and Kalamata olives (optional)
Serving Size: makes about 9 cup-sized servings of soup
Number of Servings: 9
Recipe submitted by SparkPeople user STELLAKEME.
Put them in a pot, with about 7-8 cups of cold water, over medium heat, and bring to a boil
Meanwhile,finely chop the onions and just add them in the soup
Cover and simmer in low heat for about an hour and a half (or about 30 minutes if you use a pressure cooker, but remember that the slower you cook chickpeas, the tastier they get). Cooking time depends on the quality and freshness of the chickpeas, or the composition of the water, so I'm just giving an average for most dried chickpeas you can find in the market .
Once they are very tender and buttery, mix the lemon juice with the flour until lumps are gone. Pour mixture over the soup while stirring with a wooden spoon. Pour the olive oil in, salt and pepper to taste, turn the heat off, cover and let simmer a little until the stove cools off.
Top with a pinch of fresh thyme and serve with toasted sour dough bread and Kalamata olives (optional)
Serving Size: makes about 9 cup-sized servings of soup
Number of Servings: 9
Recipe submitted by SparkPeople user STELLAKEME.
Nutritional Info Amount Per Serving
- Calories: 230.6
- Total Fat: 13.9 g
- Cholesterol: 0.0 mg
- Sodium: 25.0 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 14.1 g
- Protein: 11.2 g
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